Fillets of Sole Chauchat
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- butter
- lemon juice
- sauce Mornay
- potatoes
Instructions
- Fold the fillets and poach them with butter and lemon juice.
- Mask the bottom of the dish with sauce Mornay and arrange the fillets in a turban.
- Surround them with thick rounds cut from potatoes freshly cooked in salted water.
- Coat the fillets and the garnish with sauce Mornay and glaze.