Sole à la Marinière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- fumet de poisson
- mussel cooking liquor
- 3 poached oysters
- small mussels
- shrimp tails
- Sauce Marinière
Instructions
- Score the sole and poach it with half fumet de poisson and half mussel cooking liquor.
- Dish the sole up and arrange 3 poached oysters on it.
- Surround it with small mussels and shrimp tails.
- Cover with Sauce Marinière.