2035 Turban de Filets de Sole et de Saumon Villaret

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Proceed in the same way as in the preceding recipe but alternating the fillets of sole with slices of very red salmon cut to exactly the same size as the fillets.

This combination of fish gives an excellent result and the alternating lines of red and white arranged on top of the Turban gives a very pleasing appearance.