Filets de Soles Rachel
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- one tablespoonful of freshly-cooked
- Cut
- Butter
- Fillets
- Walnut
- Forcemeat
- four slices of truffle
- one-half pint of the sauce
Contains
MilkTree nuts
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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- Coat the fillets with some delicate fish forcemeat;
- put four slices of truffle on the forcemeat of each of the fillets;
- fold the latter, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut, cut into small pieces.
- Arrange the fillets in an oval on a dish, and coat them with white-wine sauce combined with one tablespoonful of freshly-cooked and uncooled asparagus-heads, and one tablespoonful of truffle in dice per every one-half pint of the sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board