1994 Filets de Sole Olga, also known as Filets de Sole Otéro

Preparation info
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By Auguste Escoffier

Published 1903

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Bake as many good-sized well washed potatoes as there are fillets of sole. As soon as cooked, cut off the tops and empty them so as to form cases.

Fold the fillets and shallow poach with a little excellent