Fish Fillets Waleska



Fish fillets                                                                10 x 100 g

Lemon                                                                     1

Fish stock                                                                 100 ml

White sauce                                                             500 ml

Slices of truffle                                                        10

Slices of lobster tail                                                  10

Parmesan cheese                                                      25 g

Eggs                                                                         2




  1. Prepare the fillets and fold them in half.
  2. Arrange the fillets in a shallow fireproof dish.
  3. Sprinkle them with lemon juice, add the fish stock.
  4. Cover with a buttered paper cartouche
  5. Bring to the boil and poach in an oven for about 5 minutes until cooked.
  6. Drain the fillets on a clean cloth and keep them warm.
  7. Boil the white sauce, add seasoning and adjust the consistency with the cooking liquor.
  8. Remove the sauce from the heat. 
  9. Add a sabayon made from the egg yolks, and pass through a fine strainer.
  10. Coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.
  11. Garnish each fillet with a hot slice of lobster and a slice of truffle.
  12. Mask with the sauce, sprinkle with the grated cheese and colour under a grill for service.

Note:  This recipe is suitable for sole, plaice and turbot.



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