Sole Yvette
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- Sauce Fines Herbes
- 4 small tomatoes the size of a fine walnut
- sole purée
Instructions
- Prepare the sole as for Sole au Vin blanc.
- Coat it with Sauce Fines Herbes and glaze it.
- Empty and season 4 small tomatoes the size of a fine walnut and poach them in the oven.
- Fill the tomatoes with sole purée, piped to a point with a bag fitted with a fluted nozzle.
- On taking the sole from the oven, surround it with the garnished tomatoes.