Sole Fillets Marguery
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Fish fumet
- Mussels
- Shrimp tails
- Sauce au Vin blanc
Instructions
- Poach the fillets at full length in fish fumet.
- Arrange them on the dish and surround them with poached mussels and shrimp tails.
- Coat with sauce au Vin blanc and glaze.