2021 Filets de Sole Vénitienne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.