Adlon sole

Sole Adlon is a fish dish that is said to have been invented in the Hotel Adlon in Berlin between 1910 and the end of World War II .

For preparation, sole fillets are poached in white wine and mushroom essence . A light Choron sauce is made from the boiled-down poaching liquid and coated with it on the fish. The dish is complemented with scampi , truffle slices and mushroom heads .

swell

• Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4