2021 Filets de Sole Vénitienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fold the fillets and shallow poach in a buttered dish with Fish Stock.

Drain and arrange overlapping in a circle on a suitable dish alternating with thin heart-shaped Croûtons of bread fried in clarified butter; coat with Sauce Vénitienne containing the reduced cooking liquid from the fish.