Fillets of Sole Verdi
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fish fumet
- 250 grammes blanched macaroni
- cream
- cheese
- 125 grammes lobster flesh
- 75 grammes truffle
- Sauce Mornay
Instructions
- Poach the sole fillets lengthwise in fish fumet.
- Cut 250 grammes of blanched macaroni into dice and bind it with cream and cheese.
- Add 125 grammes of lobster flesh and 75 grammes of truffle, both diced, to the macaroni.
- Arrange the fillets on this bed.
- Coat with Sauce Mornay and glaze briskly.