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Filets de Soles Mirabeau

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France

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

Ingredients 7 ingredients

  1. Fillets
  2. Brown sauce
  3. White sauce
  4. Anchovy
  5. Sole
  6. White wine
  7. a slice of truffle
Contains FishSulphites 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. Poach the fillets, left in their natural state, in fish fumet.
  2. Dish them and coat with white wine and Genevoise sauces, alternating the two, white and brown.
  3. Lay a thin strip of anchovy fillet between each of the fillets of sole;
  4. deck those of the latter coated with white sauce with a slice of truffle, and those coated with brown sauce with a star of blanched tarragon leaves.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board