Filets de Soles Marie Stuart
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 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.
- 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, and poach them in fish fumet.
- Arrange them in an oval on a dish;
- coat them with the sauce given under “Filets de soles à la New-burg” (No.
- 890), and place on each fillet a quenelle of fish forcemeat in the shape of a quoit and decked with a slice of truffle.
- These quenelles should, if possible, be poached just before dishing up, and well drained before being laid on the fillets of sole.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander