Sole Fillets Héléna
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Cream fish forcemeat
- Fish fumet
- Tartlet crusts
- Fresh noodles in cream
- Sauce Mornay
Instructions
- Mask the fillets with cream fish forcemeat.
- Roll them into paupiettes and poach them in fish fumet.
- Set each paupiette on a tartlet crust filled with fresh noodles in cream.
- Range the tartlets in a crown on the dish.
- Coat with sauce Mornay and glaze.