Behind the Dish: Filet of Sole with Scallops Mornay

There’s a lot going on at the Bistro today! Here’s the scoop on the James Beard dish of the evening, Filet of Sole with Scallops Mornay. Beard’s recipe calls for poaching filet of sole and scallops in white wine, removing the seafood and reducing the liquid, then adding it to a Mornay sauce, which is a white, or béchamel, sauce with cheese added. His original recipe serves the sauced sole and scallops with a sprinkling of paprika over toast points; we’re adding the paprika but serving it over pappardelle pasta instead.

Whether you’re joining us for James Beard or our Spanish Regional Wine Dinner, we hope to see you tonight!

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