Filets de Sole à la Batelière (Fillets of Sole in Barquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fillets of sole
- Fumet de Poisson
- barquette crusts
- small mussels
- shrimp tails
- Sauce Vin blanc
- Sauce Fines Herbes
- gudgeons
Instructions
- Fold the fillets of sole and poach them in fish fumet.
- Bind small mussels and shrimp tails with Sauce Vin blanc and fill the barquette crusts with them.
- Arrange one fillet on each barquette.
- Coat the fillets with Sauce Fines Herbes.
- Bread a gudgeon en manchon for each barquette, fry it, and set it upright at one end of the barquette.