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Filets De Soles Walewska

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Fillets
  2. Cut
  3. Mornay sauce
  4. Cream
  5. a tablespoonful of cucumber
  6. Potato
  7. Filets
  8. one and one-half oz. of langoustine butter per pint
  9. Soles
Contains CrustaceansFishMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. Poach the fillets in fish fumet, keeping them in their natural state.
  2. 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.
  3. Coat with a delicate Mornay sauce, and set to glaze quickly.
  4. N.B.—The Mornay sauce may, according to circumstances, be combined with one and one-half oz.
  5. of langoustine butter per pint.
  6. 905—FILETS DE SOLES WILHELMINE Prepare some potato shells as directed under ‘“‘ Filets de soles Olga’”’ (No.
  7. 894).
  8. Garnish them with a tablespoonful of cucumber with cream;
  9. put a fillet of sole into each garnished shell, a fine Zeeland oyster on each fillet, and cover with Mornay sauce.
  10. Set to glaze quickly, and dish on a napkin.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife