Filets de Sole Nelson (Fillets of Sole Nelson)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fumet de poisson
- sauce Vin blanc
- potatoes
- butter
- soft roes
Instructions
- Fold the fillets and poach them in fumet de poisson.
- Arrange them in a turban, coat with sauce Vin blanc and glaze briskly.
- Cook the noisette potatoes in butter until well browned and heap them in a pyramid in the middle of the turban.
- Surround the fillets with poached soft roes.