Filets Saint-Germain

Fillets with Potatoes

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

Dip fillets in butter, then crumbs, and sauté crisp. Serve surrounded by browned potato balls sautéed in butter.