Filets de Levreau

Preparation info

    • Difficulty

      Complex

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

An interesting dish, not very well known, from Provence. Have several leverets and carve out the fillets. Lard these half with streaky bacon, half with fillets of anchovies, with about one inch interval between them. Marinate the larded fillets for one day (in one glass of white wine, a little wine vinegar, parsley, bay leaf, thyme, one carrot and one onion cut in slices, one or two cloves, salt and coarsely broken pepper).

Cook them in olive oil with one shallot and a small piece of garlic finely chopped. When cooked remove them and keep them hot. Add to the oil in which they have been cooked a little tarragon vinegar and a cup of consommé (or a little stock made out of the bones of the leveret as for fumet de gibier; let it reduce by half and pour over the fillets in a serving dish. This sauce should be highly seasoned.