Filets de Soles Verdi
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- Mornay sauce
- one and one-half oz. of truffles
- Cut
- Sole
- one-half lb. of the macaroni
- Fillets
- Parmesan
- three oz. of lobster meat
- Gruyere
Contains
GlutenCrustaceansFishMilk
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
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- Prepare a garnish of macaroni cut into dice;
- cohere this with cream and grated Gruyère and Parmesan, and add three oz.
- of lobster meat and one and one-half oz.
- of truffles in dice per every one-half lb.
- of the macaroni.
- Poach the fillets of sole in fish fumet, keeping the fillets in their natural state.
- Lay the macaroni very evenly on the dish;
- set the poached fillets of sole upon it;
- coat with Mornay sauce, and set to glaze quickly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater