Fillets of Sole à la Trouvillaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fish fumet
- Dieppoise garnish
- Sauce Crevettes
Instructions
- Poach the sole fillets lengthwise in fish fumet.
- Arrange them and surround them with a Dieppoise garnish.
- Coat both fillets and garnish with Sauce Crevettes.