Sole Fillets Marie Stuart
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Fish fumet
- The sauce given for Filets de Sole à la Newburg
- Fish forcemeat
- Truffle
Instructions
- Fold the fillets and poach them in fish fumet.
- Arrange them in a turban.
- Coat with the sauce given for Filets de Sole à la Newburg.
- Shape small quenelles of fish forcemeat like discs, decorate them with truffle, poach them at the moment and drain them well.
- Place one quenelle on each fillet.