Filets de Soles Vénitienne
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- Fillets
- Butter
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.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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.
Method
Chef Wood
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- Fold the fillets, and poach them in fish fumet.
- Arrange them in a circle on a dish, alternating them with thin crusts, in the shape of hearts, fried in butter.
- Coat with Venetian sauce combined with the reduced cooking-liquor of the fillets.
Plating
Cookware for this recipe
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Frying pan
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Saucepan