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 Poached sole fillets with wihite wine sauce presented with a pyramid of potato balls. A posh form of fish-and-chips.  Vice-Admiral Horatio Nelson (1758-1805) Created by Escoffier in tribute to Admiral Horatio Nelson (1758–1805), the British hero of the Battle of Trafalgar.  Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);889 — FILETS DE SOLES NELSON Fold the fillets, and poach them in fish fumet. Arrange them in a circle on a dish; coat them with whitewine sauce, and glaze quickly. Garnish the centre of the dish with a pyramid of potato balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt. For other dishes associated with Lord Nelson, see: Nelson Balls  |
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