2034 Turban de Filets de Sole Villaret

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lightly flatten the fillets from 3 nice soles and trim them straight on both sides. Well butter a medium-sized Savarin mould, lay in the fillets slantwise and ends overlapping the inner edge of the mould and the other ends overlapping the outside edge. Fill the lined mould with a Mousseline forcemeat of lobster then gently tap the mould on a folded cloth so as to settle the forcemeat. Fold over the ends of the fillets on top of the forcemeat, cover and cook au Bain-marie in a moderate oven.

When cooked, remove the mould from the oven and allow to rest for a few minutes. Turn it upside down on the service dish, sponge up any liquid which runs out on to the dish then remove the mould. Brush the surface of the fillets carefully with a little melted butter so as to glaze the surface and, at the same time, remove any coagulated particles from the cooking.

In the centre of the Turban place a garnish consisting of shelled prawns, mushrooms, poached soft roes and slices of truffles all mixed together with Sauce Béchamel finished with Lobster Butter.

Serve separately a sauceboat of the same sauce.