Filets de Soles Catalane

Ingredients

• one tablespoonful of the onion
• as many emptied and seasoned half-tomatoes as there are fillets of sole

Method

1. 1

   Poach seasoned half-tomatoes in the oven.

2. 2

   Cook minced onion in oil.

3. 3

   Fold fillets and poach in fish fumet.

4. 4

   Garnish tomatoes with onion, arrange on a dish, and place a fillet on each.

5. 5

   Reduce cooking-liquor and finish with butter.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 169. The excerpt below is the record exactly as published.

FILETS DE SOLES CATALANE Poach, in the oven, as many emptied and seasoned half- tomatoes as there are fillets of sole. Cook some very finely- minced onion in oil, without letting it acquire any colour, and allow one tablespoonful of the onion

Cook this with the app: pantry check, scaling, and the assistant.