Poached sole fillets with wihite wine sauce presented with a pyramid of potato balls. A posh form of fish-and-chips.
Vice-Admiral Horatio Nelson (1758-1805)
Created by Escoffier in tribute to Admiral Horatio Nelson (1758–1805), the British hero of the Battle of Trafalgar.
Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);
889 — FILETS DE SOLES NELSON
Fold the fillets, and poach them in fish fumet.
Arrange them in a circle on a dish; coat them with whitewine sauce, and glaze quickly.
Garnish the centre of the dish with a pyramid of potato balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt.
For other dishes associated with Lord Nelson, see:
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