Fillets of Sole Valentino
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fish fumet
- Sauce Mornay
- pommes Duchesse
- breadcrumbs
- risotto
- white Piedmont truffles
Instructions
- Fold the sole fillets and poach them in fish fumet.
- Drain them, coat them with Sauce Mornay and glaze them.
- Make barquettes of pommes Duchesse: breadcrumb them, fry them and hollow them out.
- Fill the barquettes with risotto with white Piedmont truffles.
- Set a fillet on each barquette and arrange them in a ring on a dish.