Filets de Soles Charlotte
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- Fillets
- Cut
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Fold the fillets;
- poach them in fish fumet, and let them cool.
- Trim them;
- coat them with pink chaud-froid sauce;
- decorate each fillet by means of a rosette of chervil leaves, in the centre of which rests a bit of lobster coral, and glaze them with fish jelly.
- Set them, tail end uppermost, against a mousse of milt with horse-radish, moulded in a narrow dome-mould, which should have been coated with fish jelly and besprinkled with chopped coral.
- Surround with a border of regularly-cut jelly dice.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board