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FILETS DE SOLES OLQA, otherwise " OTERO "

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France

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

Ingredients 10 ingredients

  1. Mornay sauce
  2. one tablespoonful of a julienne of truffles
  3. Potatoes
  4. a tablespoonful of shelled shrimps' tails
  5. one oz. of butter
  6. Sole
  7. one-quarter pint of white wine
  8. Fillets
  9. Filets
  10. Walnut
Contains CrustaceansFishMilkTree nutsSulphites 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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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. Bake beforehand, in the oven, as many fine, well-washed potatoes as there are fillets of sole.
  2. As soon as they are done, remove a piece of the baked shell, and withdraw the pulp in such wise as to leave nothing but the long, parched shells.
  3. Fold the fillets, and poach them with a little excellent fish fumet.
  4. Garnish the bottom of each prepared shell with a tablespoonful of shelled shrimps' tails, cohered with a white-wine sauce.
  5. Put a poached fillet of sole upon this garnish ;
  6. cover with sufficient Mornay sauce to completely fill the shell ;
  7. sprinkle with grated cheese, and glaze quickly.
  8. Dish on a napkin the moment the fillets have been taken from the oven, and serve immediately.
  9. 89s— FILETS DE SOLES POLIQNAC Fold the fillets, and poach them in one-quarter pint of white wine, a few tablespoonfuls of the cooking-liquor of mushrooms, and a piece of butter about the size of a walnut.
  10. Dish the fillets in an oval.
  11. Reduce the cooking-liquor to half;
  12. thicken it by means of two tablespoonfuls, bare, of fish velout6;
  13. finish the sauce with one oz.
  14. of butter, and add thereto three small, cooked, finely-minced mushrooms, and one tablespoonful of a julienne of truffles.
  15. Coat the fillets with sauce, and set to glaze.

Plating

Cookware for this recipe

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