Sole Fillets Léopold
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Fish fumet
- Sauce Crevettes
- Sauce Génevoise
- Truffle
- Lobster coral
- 50 grammes shrimp tails
- Sauce au Vin blanc
Instructions
- Fold the fillets, poach them in fish fumet and drain them.
- Coat half the fillets with sauce Crevettes and the other half with sauce Génevoise.
- Arrange them flat in a crown, points turned to the inside of the dish, alternating the two shades.
- Scatter chopped truffle over the pink-sauced fillets and chopped lobster coral over the brown-sauced ones.
- Bind 50 grammes of shrimp tails with sauce au Vin blanc and garnish the middle with them.