Sole Fillets Marinette
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 sole
- Fish fumet
- Mushroom cooking liquor
- 1 beaten egg
- Grated Gruyère and Parmesan
- Cold sauce Béchamel
- Salt
- Cayenne
- Sauce Villeroy
- Egg and breadcrumbs
- Frying fat
- Fried parsley
Instructions
- Poach the sole with fish fumet and mushroom cooking liquor and drain it on a plate.
- When it is only lukewarm, lift the fillets and trim them lightly and evenly.
- Work into 1 beaten egg enough mixed grated Gruyère and Parmesan to make a stiff paste.
- Add to this paste a little cold sauce Béchamel, salt and Cayenne.
- Spread it on two of the fillets in an even layer 2 centimetres thick, cover with the two other fillets, and set to firm up in a cool place.
- Dip these fillets in sauce Villeroy and let them cool.
- Crumb them à l'anglaise and fry at the moment in very hot fat.
- Arrange on a napkin with bright green fried parsley around.