Filets de Sole en Pilaw à la Levantine (Fillets of Sole in Pilaf, Levantine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- butter
- riz Pilaw
- 30 grammes sweet pepper
- quarter of a small aubergine
- sauce Currie
Instructions
- Cut the fillets into escalopes, season them and sauté them in butter.
- Prepare a riz Pilaw to the ordinary formula and add 30 grammes of diced sweet pepper to it.
- Season the diced aubergine, sauté it in butter and mix it with the fillets of sole.
- Dress the rice as a border on the dish and place the fillets and the aubergine dice in the middle.
- Mask them with sauce Currie, without touching the rice.