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Instructions
4 skinned dover sole fillets , about 4 oz each 4 tablespoons butter 2 cups fish stock 2 cups chanterelle mushrooms 1 pinch saffron thread 2/3 cup double cream (heavy) 1 egg yolk salt and white pepper , to taste 2 [...]
Read the recipe at food.com
Ingredients
- seasoning
- sauce
- stock
- cream
- mushroom
- whites
- rolls
- yolk
- sprinkles
- fish
- saffron
Read all recipes from food.com
Ingredients
- seasoning
- sauce
- stock
- cream
- mushroom
- whites
- rolls
- yolk
- sprinkles
- fish
- saffron
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