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Sole Otero

Country.Chef's picture
Ingredients
  Potatoes 4 Large, baked in jackets
  Egg 1
  Butter 1 Ounce (25 Gram)
  Sole fillets 4 , rolled and poached
  Prawns 2 Ounce (50 Gram)
  Mushrooms 2 Ounce, cut in quarters and poached (50 Gram)
  Mornay sauce 1⁄2 Pint (250 Milliliter White Sauce With 1/2 Cup Cheese)
  Grated cheddar cheese 1 Ounce (Use As Required)
Directions

GETTING READY
1) Preheat oven to 425°F (220°C), Gas Mark 7.

MAKING
2) With a spoon, scoop out the pulp from the center of the baked potatoes, leaving the shells.
3) In a bowl, mash the scooped potato along with beaten egg and butter.
4) Fill the piping bag with this mixture and pipe a border round potato shells.
5) Place the rolled fillets of sole inside the potato shells.
6) Place prawns and mushrooms.
7) Spread Mornay sauce on top to coat.
8) Sprinkle with grated cheese on top.
9) Place the potatoes inside the oven to glaze the top and reheat the potatoes.

SERVING
10) Serve the potatoes immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 3.8 (22 votes)

2 Comments

bob3443's picture
This recipe is NOT Italian. It was in fact created by French chef Auguste Escoffier and featured in his cook book, "Le Guide Culinaire". Filet of Sole Otero was named for a well known French courtesan of the early 20th century. While I certainly understand how to prepare the recipe, I am dismayed that there is no specific information for the preparation of the poaching liquids nor for the Mornay sauce. Also, anyone preparing this recipe should be aware that a good dry sherry is an extremely important ingredient for the success of Sole Otero.
Samina.Tapia's picture
Hi Bob, thank you for your valuable input. I have changed the cuisine tag to "French." The sole fillets can be poached in the butter and a few spoonfuls of fish stock or white wine. Here is a very easy recipe for Mornay sauce. It is nothing but a simple Bechamel sauce (white sauce) with cheese. http://www.ifood.tv/recipe/mornay-sauce-34