Filets de Soles New-burg
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
CrustaceansFish
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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- Prepare a lobster à la New-burg, in accordance with one of the recipes given (No.
- 948 and 949).
- Cut the tail into as many slices as there are fillets of sole, and keep them hot.
- Cut the remainder of the lobster meat into dice, and add these to the sauce.
- Fold the fillets of sole, and poach them in fish fumet.
- Arrange them in an oval on a dish;
- lay a slice of lobster upon each fillet, and coat with the lobster-sauce combined with the dice, prepared as directed above.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board