Sole Fillets à la Mexicaine (Mexican Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Fish forcemeat
- Fish fumet
- Grilled mushrooms
- Tomato
- Butter
- Sauce Béchamel
- Tomato purée
- Sweet pepper
Instructions
- Mask the fillets with fish forcemeat, roll them into paupiettes and poach them in fish fumet.
- Grill the mushrooms and garnish each with half a spoonful of tomato chopped and melted in butter.
- Set each paupiette on a grilled mushroom.
- Add to the sauce Béchamel 2 décilitres of tomato purée and 50 grammes of diced sweet pepper per litre of sauce.
- Coat the paupiettes with this sauce.
- Arrange the paupiettes in a crown on the serving dish.