Filets de Soles Clarence
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Fish
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Fold the fillets, and poach them in fish fumet.
- They may be dished after the two following methods:— 1.
- Put a preparation of Duchesse potatoes in a piping-bag fitted with a large, grooved pipe, and describe therewith an ornamental design containing as many divisions as there are fillets of sole.
- Lightly gild and brown in the oven.
- This design, consisting of scroll-work, should be prepared before poaching the fillets.
- Lay a fillet in each division of the design, and coat with American sauce, prepared with curry and combined with the meat of the lobster (cut into small dice) which has served in the preparation of the sauce.
- Take care that no sauce touches the scroll-work, which should remain well-defined.
- 2.
- Bake some large potatoes in the oven.
- Open them;
- remove their pulp, and put into each baked shell a tablespoonful of American sauce au currie referred to above.
- Add a poached fillet of sole;
- coat with American sauce;
- dish these garnished potatoes on a napkin, and serve very hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board