Filets de Sole Robin

Preparation info

    • Difficulty

      Easy

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

Have some fillets of sole fried quite crisp and not coated with bread-crumbs, and serve very hot with the following icy cold sauce by way of contrast.

Whip some fresh cream to a stiff froth, season well with salt, pepper and a little wine vinegar, and mix with it a tomato sauce well reduced and thick; stir well, whip a little more and stand in ice for about one hour. The contrast and the lightness of that sauce, which is really a mousse, are delicious, but it should be served on cold plates, otherwise it will “thaw” in the most disastrous manner.