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Alma Lach

Filets de Soles Montreuil

Fillets of Sole with Shrimp

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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

Fold fillets in half, skinned side inside, fleshy side out. Poach according to basic recipe. When done put on round platter, tails to center of plate. Make sauce from pan liquid as in step 3 of basic recipe. Add 1 cup of small cooked, shelled shrimp

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