Sole Fillets Marcelle
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Cream fish forcemeat
- Truffle
- Butter
- Lemon juice
- Barquette crusts
- Soft-roe purée
- Sauce au Vin blanc
Instructions
- Fold the fillets and mask them lightly with cream fish forcemeat.
- Decorate them with a rosette of truffle, or simply a fluted slice of truffle.
- Poach them, covered, with butter and lemon juice.
- Loosen the truffled soft-roe purée to a coulis with a little sauce au Vin blanc and fill the barquette crusts with it.
- Set each fillet on a barquette and arrange the barquettes in a crown on a napkin-covered dish.