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Filets De Soles Mimi

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France

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

Ingredients 7 ingredients

  1. Butter
  2. Rub
  3. Wine
  4. Sole
  5. a slice of lobster between every two
  6. Fillets
  7. two tablespoonfuls of cream
Contains CrustaceansFishMilkSulphites 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

  1. Divide a live lobster into two, lengthwise, and prepare it k I'am^ricaine, taking care to keep the sauce short.
  2. Wl^en the lobster is cooked, take the me^t from the tail ;
  3. put it into as many slices as there are fillets of sole, and keep them hot.
  4. Remove all the meat from the claws, and that remaining in the carcass;
  5. pound all of it smoothly, add two tablespoonfuls of cream, and rub through a fine sieve.
  6. Prepare a garnish of spaghetti with cream, and add thereto the puree of lobster.
  7. Fold the fillets of sole, and poach them in Chablis wine and butter.
  8. All this being done, lay the two emptied halves of the lobster on a napkin lying on a dish, setting them back to back.
  9. Fill these lobster shells to the brim with the prepared garnish of spaghetti.
  10. Upon this garnish lay the poached fillets of sole, sandwiching a slice of lobster between every two ;
  11. besprinkle the whole with a short and fine julienne of very black truffle.
  12. Send the lobster sauce, finished with a few tablespoonfuls of cream, to the table separately.
  13. Proceed as quickly as possible with the dishing up, in order that the dish may reach the table very hot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve