Sole à la Niçoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- oil
- garniture niçoise pour poissons
Instructions
- Season the sole and moisten it with oil.
- Grill the sole.
- Arrange the sole on the serving dish.
- Surround it with the garniture niçoise pour poissons set out in bouquets, with the accompaniment indicated in the Chapter of Garnishes.