Filets de Sole à la Persane (Fillets of Sole Persane)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Filets de Sole à la New-Burg
- paprika
- 30 grammes pimentos
- riz Pilaw with saffron
Instructions
- Prepare the fillets as for Filets de Sole à la New-Burg, seasoning the lobster sauce with paprika.
- Add 30 grammes of pimentos cut into large dice to the sauce.
- Serve a saffroned riz Pilaw separately.