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Sole A La Daumont

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France

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

Ingredients 9 ingredients

  1. four slices of milt treated d I'anglaise
  2. Cut
  3. Sole
  4. Fillets
  5. Forcemeat
  6. Cream
  7. White wine
  8. one oz. of butter
  9. Crayfish
Contains CrustaceansFishMilkSulphites 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.
  • 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. Bone the sole;
  2. i.e., sever the spine near the tail and the head;
  3. remove it, and leave those portions of the fillets which He on the remaining extremities of it intact.
  4. Garnish the inside with whiting forcemeat finished with crayfish butter, and rearrange the fillets in such wise as to give a natural and untouched appearance to the fish.
  5. Poach it on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms, and one oz.
  6. of butter cut into small lumps.
  7. Drain and dish the sole, and cover it with Nantua sauce.
  8. Place around it four mushrooms stewed in butter and garnished with crayfish tails in Nantua sauce;
  9. four small, round quenelles of whiting forcemeat with cream, decked with truflBes ;
  10. and four slices of milt treated d I'anglaise and fried at the last moment.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Colander