Sole Montreuil
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- Fumet de Poisson
- white wine
- butter
- potatoes
- Sauce Vin blanc
- Sauce Crevettes
Instructions
- Poach the sole with fish fumet, white wine and a little butter.
- Cut the potatoes into balls the size of a walnut and cook them in salted water, keeping them quite whole.
- Drain the sole and arrange it on the serving dish.
- Surround the sole with the potato balls.
- Coat the sole with Sauce Vin blanc.
- Mask the garnish with a ribbon of Sauce Crevettes.