1947 Filets de Sole aux Crevettes

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fold the fillets and shallow poach with Fish Stock.

Drain and arrange in a circle in a suitable dish and fill the centre with 30 g (1 oz) warm shelled prawns. Coat the fillets and garnish with Sauce Crevettes.