Sole Fillet in Tartlets with Mushroom Béchamel Sauce

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fish rolls can also be served without tartlets, arranged on a plate at a rate of 2 pieces per serving.

Ingredients

Sole fillets - 3 lbs
Fresh Mushrooms - 4.2 oz
Butter - 0.7 oz
Tartlets - 8 pieces
Black truffles - 1 piece
Fish Oil - 7 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 356°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.