Filets de Sole Rachel (Fillets of Sole Rachel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fish forcemeat
- 4 slices of truffle
- mushroom cooking liquor
- butter
- sauce au Vin blanc
- half a spoonful asparagus tips
- half a spoonful truffles
Instructions
- Mask the fillets with fish forcemeat and arrange 4 slices of truffle on it.
- Fold the fillets and poach them with mushroom cooking liquor and butter.
- Arrange them in a crown.
- Add the asparagus tips and the diced truffles to sauce au Vin blanc and coat the fillets with it.