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Alma Lach

Filets de Soles Montgolfier

Fillets of Sole with Lobster, Mushrooms and Truffles

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Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Add ½ cup sliced mushrooms to cooking liquids in basic recipe. Poach fillets. Serve with sauce made from pan liquids as in step 3 of basic recipe that has been enriched with ½

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