Filets de Soles Victoria
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one oz. of truffle
- Fillets
- three oz. of the meat
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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- Fold the fillets, and poach them in fish fumet.
- Arrange them in an oval on a dish, and garnish the centre with three oz.
- of the meat from the tail of the spiny lobster, and one oz.
- of truffle in dice per every four fillets.
- Coat the fillets and the garnish with Victoria 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