Sole à la Nantua
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- Fumet de Poisson
- mushroom cooking liquor
- 12 crayfish tails
- Sauce Nantua
- truffle slices
Instructions
- Poach the sole with fish fumet and a little mushroom cooking liquor.
- Drain the sole and arrange it on the serving dish.
- Surround it with 12 shelled crayfish tails.
- Coat with Sauce Nantua.
- Set a row of good black truffle slices along the middle of the sauced sole.