Fillets of Sole Bénédictine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fumet de poisson
- croustade
- truffled Brandade de morue
- sauce Crème
Instructions
- Fold the fillets and poach them in fumet de poisson.
- Arrange them in a turban in a croustade made in a shallow moule à manqué.
- Fill the centre with truffled Brandade de morue heaped up into a dome.
- Coat the turban of fillets with sauce Crème.
- Send a sauceboat of the same sauce separately.