Filets de Sole aux Moules (Fillets of Sole with Mussels)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- white wine
- mussel cooking liquor
- mussels
- sauce Normande
Instructions
- Fold the fillets and poach them with white wine and a little mussel cooking liquor.
- Arrange the fillets in a turban and place a garnish of mussels, poached in white wine and bearded, in the middle.
- Reduce mussel cooking liquor, add it to sauce Normande, and coat the fillets and the garnish with it.