2003 Filets de Sole en Pilaw à la Levantine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Riz Pilaw and mix in 30 g (1 oz) diced cooked red pimento.

Cut the fillets on the slant into fairly thick slices, season and shallow fry them quickly in butter. Separately season and shallow fry 50 g (2 oz) diced eggplant in butter, then mix together with the fillets of sole.

Arrange the Riz Pilaw in a border on a suitable dish and place the sole and eggplant mixture in the centre; coat with Sauce Currie without touching the rice.