Turban of Sole and Salmon Fillets Villaret
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- strips of good red salmon flesh
- lobster Mousse
- finishing as for Turban de Filets de Sole à la Villaret
Instructions
- Proceed as for the preceding turban, alternating the sole fillets with strips of good red salmon flesh cut to exactly the dimensions of the sole fillets.
- Garnish with lobster Mousse, as for the turban of sole fillets.
- Finish in the same way as the preceding turban.