Filets de Sole à l'Ostendaise (Fillets of Sole Ostend)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fish forcemeat
- butter
- 8 oysters
- sauce Normande
- truffle
- sole fillets
Instructions
- Mask the fillets with fish forcemeat, fold them and poach them with butter and the liquor of the oysters kept for the garnish.
- Poach and beard the 8 oysters.
- Arrange the fillets in a turban with the oysters in the middle.
- Reduce the cooking liquor, add it to sauce Normande and coat with it.
- Place a slice of truffle on each fillet and surround with small sole-fillet croquettes shaped into lozenges.