Sole à la Saint-Germain
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- melted butter
- fine fresh breadcrumb
- potatoes
- butter
- Sauce Béarnaise
Instructions
- Season the sole and dip it in melted butter.
- Crumb it with fine fresh breadcrumb, pressing the crumb with the blade of a knife so that it holds to the butter.
- Mark a lattice on the surface with the back of the knife.
- Moisten with melted butter and grill gently.
- Turn the potatoes olive-shaped and cook them in butter.
- Arrange the sole on a hot dish and surround it with the potatoes.
- Serve a Sauce Béarnaise separately.