2019 Filets de Sole d’Urville

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Spread one side of the fillets with a layer of Fish Forcemeat, fold and inset the top surface with slices of truffle; shallow poach in a buttered dish with a little lemon juice.

Prepare boat-shaped moulds of Pommes Duchesse, colour in the oven and then empty them from the top to leave Barquette cases. Fill with a Salpicon of shrimps mixed with Sauce Crevettes, place a cooked fillet on top of each and arrange in a circle on a folded serviette placed on a round dish.