Sole Fillets Jean Bart
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Shrimp tails
- Small mussels
- Mushrooms
- Sauce Béchamel made with fish fumet
- Sauce Normande
- Truffle
- Large mussels
- Sauce Mornay
Instructions
- Bind a salpicon of shrimp tails, small mussels and mushrooms with a stiff sauce Béchamel made with fish fumet.
- Arrange this salpicon in a dome on the middle of the dish.
- Set the half-poached sole fillets on the dome in an arc and return them to the oven a moment to finish poaching.
- Coat with sauce Normande and sprinkle with chopped truffle.
- Surround the fillets with large poached mussels put back in their shells, coated with sauce Mornay and glazed.