Fillets of Sole with Shrimps
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fumet de poisson
- 30 grammes shrimp tails
- sauce Crevettes
Instructions
- Fold the fillets and poach them in fumet de poisson.
- Arrange them in a turban and fill the centre with 30 grammes of shrimp tails.
- Coat the turban and the garnish with sauce Crevettes.