Filets de Sole Saint-Germain (Grilled Fillets of Sole Saint-Germain)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- melted butter
- fine fresh breadcrumbs
- potatoes
- thick sauce Béarnaise
Instructions
- Dip the fillets in melted butter and roll them in fine fresh breadcrumbs, pressing the crumbs on.
- Mark a trellis on them with the back of the knife, sprinkle with butter and grill over a gentle fire.
- Dress the fillets and surround them with small noisette potatoes.
- With a piping bag or a large cornet, pipe a cord of thick sauce Béarnaise between each fillet.