Dover Sole And Parmientier With Truffle Recipe by Western.Chefs | ifood.tv butter, zabaglione, vegetables, truffle, potato, leek, sole, fish, salt, cream Slit the sole on one side and cut out the top of the back bone. Keep the bone to prepare the veloute. Pre-cook the sole in the oven for 8 to 10 minutes at 240 C. Cut the white part of the leek and ...
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