Sole Mornay
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- 1 décilitre Fumet de Poisson
- 15 grammes butter
- Sauce Mornay
- grated Gruyère
- grated Parmesan
Instructions
- Poach the sole with 1 décilitre of fish fumet and 15 grammes of butter.
- Mask the bottom of the serving dish with Sauce Mornay.
- Drain the sole and arrange it on the sauce.
- Cover the sole with the same sauce.
- Sprinkle the surface with grated Gruyère and Parmesan.
- Glaze in a hot oven or under the salamander.