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Timbale de Filets de Soles Carême

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France

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

Ingredients 11 ingredients

  1. Shrimps
  2. Cut
  3. Soles
  4. Fillets
  5. Mussels
  6. Crayfish
  7. Forcemeat
  8. Salmon
  9. Butter
  10. Bechamel sauce
  11. a pound-cake mould
Contains GlutenCrustaceansEggsFishMilkMolluscs Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Shrimp High in phosphorus · High in copper · High in protein · +1

    High in phosphorus · 214 mg per 100 g, 31% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    High in copper · 0.4 mg per 100 g, 39% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in protein · 20 g per 100 g, 95% 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.

    Source of omega-3 fatty acids (EPA and DHA) · 61 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Nutrients per 100 g of “Crustaceans, shrimp, 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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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. Flatten the fillets of three medium-sized soles, and trim them neatly.
  2. Liberally butter a pound-cake mould, and line it with the fillets, placing them side by side with their tails lying round the centre of the bottom of the mould, and their opposite ends projecting above the brim.
  3. Press them well, that they may take the shape of the mould.
  4. Completely coat the fillets with a layer, one-half inch thick, of fish forcemeat.
  5. Put the mould in the front of the oven for a few minutes in order to poach the forcemeat, which, in adhering to the fillets, gives the required firmness to the timbale.
  6. When the forcemeat has been poached and is stiff, withdraw the timbale from the oven, and cut off the pieces of fillet that project above the edges of the mould.
  7. Fill the timbale to within one-third inch of its brim with a garnish of shrimps and poached oysters and mussels, small button-mushrooms, and slices of truffle, all of which should be cohered with a thick and highly-seasoned Béchamel sauce.
  8. Cover this garnish with the projecting pieces of fillets, already cut off, and close the timbale by means of a thin layer of that forcemeat which served in coating the fillets.
  9. Poach for thirty minutes in a bain-marie and in a moderate oven.
  10. After taking the timbale out of the bain-marie, let it stand for a few minutes;
  11. overturn it on a round dish;
  12. take off the mould;
  13. deck it on top with a garland consisting of six little paupiettes of salmon, each stuffed with a crayfish tail, and surmounted by an encrusted crayfish carapace.
  14. Serve a Nantua sauce separately.

Plating

Cookware for this recipe

  • Saucepan
  • Cake tin
  • Chef's knife