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Filets de Soles Joinville

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. a slice of very black truffle
  2. one and one-half oz. of cooked mushrooms
  3. Crayfish
  4. Fillets
  5. one-half oz. of truffle
  6. Shrimps
  7. Soles
  8. Butter
Contains CrustaceansFishMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Shrimp High in phosphorus · High in copper · High in protein · +1

    High in phosphorus · 214 mg per 100 g, 31% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    High in copper · 0.4 mg per 100 g, 39% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in protein · 20 g per 100 g, 95% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of omega-3 fatty acids (EPA and DHA) · 61 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Nutrients per 100 g of “Crustaceans, shrimp, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. Select some fine fillets of soles;
  2. fold them, and poach them in the cooking-liquor of mushrooms, and butter, taking care to keep them very white.
  3. Arrange them in an oval, with their tails pointing upwards and the carapace of a crayfish fixed on each fillet;
  4. and garnish the middle of the dish with a salpicon or a short julienne, consisting of one and one-half oz.
  5. of cooked mushrooms, one-half oz.
  6. of truffle, and one and one-half oz.
  7. of shrimps’ tails cohered by means of a few tablespoonfuls of Joinville sauce.
  8. Coat the fillets and the garnish with the same sauce, and deck each fillet with a fine slice of truffle coated with meat-glaze.
  9. They may also be served after the old-fashioned way, as follows:— Set the garnish in the middle of the dish, shaping it like a dome;
  10. coat it with Joinville sauce, and surround it with the fillets of sole, which should slightly overlap one another and have their tails uppermost.
  11. Fix a carapace of crayfish on the tail of each fillet, and deck each with a slice of very black truffle.
  12. With this method of dishing, the garnish alone is coated with sauce, the fillets thus forming a white, encircling border.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board