Filets de Soles aux Huîtres
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
FishMilkMolluscsTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Open and poach twelve oysters.
- Poach the fillets of sole, folded, in the oyster liquor strained through linen, and a piece of butter as large as a walnut.
- Arrange in an oval on a dish;
- garnish the centre with the poached oysters (cleared of their beards), and coat the fillets of sole and the oysters with Normande sauce combined with the reduced cooking-liquor of the fillets.
Plating
Cookware for this recipe
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Saucepan
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Sieve