Filets de Soles Walewska
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Cut
- Mornay sauce
- Fillets
- one and one-half oz. of langoustine butter per pint
Contains
CrustaceansMilk
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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- Poach the fillets in fish fumet, keeping them in their natural state.
- Dish, and surround them with three langoustines’ tails cut into two lengthwise, and stewed in butter (with lid on) with six fine slices of raw truffle.
- Coat with a delicate Mornay sauce, and set to glaze quickly.
- N.B.—The Mornay sauce may, according to circumstances, be combined with one and one-half oz.
- of langoustine butter per pint.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife