Filets de Soles Grand Duc
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Butter
- Fillets
- Crayfishes
- Soles
- Mornay sauce
Contains
CrustaceansFishMilk
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
Chef Wood
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- Fold the fillets of soles over, and poach them in fish fumet and the cooking-liquor of mushrooms.
- Arrange them in an oval on a dish, with their tails pointing inwards;
- place a fine slice of truffle in the middle of each fillet, and between each of the latter three shelled crayfishes’ tails.
- Coat with Mornay sauce, and set to glaze quickly.
- When taking the dish from the oven, set in its centre a fine heap of very green asparagus-heads, cohered with butter at the moment of dishing.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board