Sole Fillet in Tartlets with Mushroom Béchamel Sauce
Main Dishes • European
Description
Fish rolls can also be served without tartlets, arranged on a plate at a rate of 2 pieces per serving.
Ingredients
- Sole fillets 5 lbs
- Fresh Mushrooms 5 oz
- Butter 0 oz
- Tartlets 8 pieces
- Black truffles 1 piece
- Fish Oil 5 fl oz
- Béchamel sauce 5 fl oz
- Salt to taste
- Lemon ½ piece
Step-by-Step Guide
Step 1
Remove the rack from the fish pot and pour in the cold stock.
Step 2
Roll the sole fillet into not too tight rolls, securing them with wooden sticks.
Step 3
Place the rolls on the rack and set it in the pot. Bring to a boil, then transfer the fish to a plate, covering it with a towel wrung out in hot water to keep warm.
Step 4
Add fish scraps to the stock and simmer for 20 minutes, then strain the stock.
Step 5
In a saucepan, combine the chopped mushrooms, butter, lemon juice, and a pinch of salt, cover with a lid, and cook over medium heat for 6 minutes, then remove from heat and set aside.
Step 6
In an oven preheated to 355°F, bake the tartlets (this should take about 5 minutes). Remove the wooden sticks from the fish rolls and place each in a tartlet. Now pour the béchamel sauce over them and top with pieces of truffle. Serve.
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