Sole Fillets à la Lavallière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Fish forcemeat
- Truffle
- Fish fumet
- Mousseline forcemeat
- Sauce Normande
- Soft roes
- Oysters
- Crayfish tails
- Small very white mushrooms
- Beurre d'écrevisse
Instructions
- Mask the fillets with fish forcemeat, fold them, stud them with truffle and poach them in fish fumet.
- Poach a low border of mousseline forcemeat in advance.
- Arrange the fillets in a turban on the border.
- Coat them lightly with sauce Normande and set a slice of truffle on each fillet.
- Bind the poached escaloped soft roes, poached and bearded oysters, crayfish tails and small white mushrooms with sauce Normande finished with Beurre d'écrevisse.
- Pour this garnish into the middle of the turban.