Filets de Soles Pompadour
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Potatoes
- Butter
- Fillets
Contains
Milk
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.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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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- Treat the fillets with butter and bread-crumbs, and grill them.
- Garnish them all round with a thread of very firm Béarnaise tomatée.
- Dish and surround them with a border of Château potatoes (No.
- 2208).
- Lay a fine slice of truffle, moistened with melted meat-glaze, on each fillet.
Plating
Cookware for this recipe
-
Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board