Sole Fillets Marquise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- White wine
- Fish fumet
- Butter
- Pomme Marquise mixture
- Salmon mousseline forcemeat
- Shrimp tails
- Truffles
- Sauce Crevettes
Instructions
- Fold the fillets and poach them with white wine, fish fumet and butter.
- Pipe a garland of pomme Marquise mixture around the dish with a fluted tube and dry it in the oven.
- Arrange the fillets in a turban on this border.
- Garnish the middle with small quenelles of salmon mousseline forcemeat, shrimp tails and truffles turned like olives.
- Coat fillets and garnish with lightly coloured sauce Crevettes.