Lemon Sole With Almond Filling Recipe
Ingredients
| Cucumber | 1/2 Pound, diced | |
| 4 lemon sole fillets | ||
| 7 oz whiting fillets | ||
| Ground almonds | 3/4 Cup (16 tbs) | |
| Egg | 1 Large | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 | |
| Butter | 1 1/2 Tablespoon | |
| Chives | 1 Bunch (100gm) | |
| All purpose flour | 2 Tablespoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Nutmeg | 1/2 Teaspoon, grated | |
Directions
Put the cucumber in a casserole.
Cover and microwave on HIGH for 5 minutes.
Rinse the fish fillets under plenty of cold running water and pat dry on kitchen paper.
Cut the whiting fillets into small pieces and puree in a food processor, adding the ground almonds, egg, half the sour cream (creme fraiche) and half the lemon juice, salt and pepper.
Butter the base of a small cake mold (mould) 10 inches (22 cm) in diameter.
Using two spoons, form the almond and whiting puree into 4 servings around the edge of the dish, leaving the center empty.
Wrap a fillet of sole round each mound of almond mixture.
Cover and microwave on HIGH for 4 minutes.
Rinse the chives and pat dry on kitchen paper.
Snip with kitchen scissors.
Put the butter into a large bowl to melt in the microwave oven on HIGH for 1 minute.
Stir in the flour and add the milk, stirring constantly.
Cook in the microwave oven for 3 minutes on HIGH, stirring with a whisk after every minute.
Remove from the oven and add the remaining lemon juice, sour cream (creme fraiche), grated nutmeg and chopped chives.
Arrange the fish rolls on a serving dish.
Pour the cooking liquid from the fish into the sauce.
Taste and adjust seasoning.
Heat on HIGH for 1 minute.
Cover and microwave on HIGH for 5 minutes.
Rinse the fish fillets under plenty of cold running water and pat dry on kitchen paper.
Cut the whiting fillets into small pieces and puree in a food processor, adding the ground almonds, egg, half the sour cream (creme fraiche) and half the lemon juice, salt and pepper.
Butter the base of a small cake mold (mould) 10 inches (22 cm) in diameter.
Using two spoons, form the almond and whiting puree into 4 servings around the edge of the dish, leaving the center empty.
Wrap a fillet of sole round each mound of almond mixture.
Cover and microwave on HIGH for 4 minutes.
Rinse the chives and pat dry on kitchen paper.
Snip with kitchen scissors.
Put the butter into a large bowl to melt in the microwave oven on HIGH for 1 minute.
Stir in the flour and add the milk, stirring constantly.
Cook in the microwave oven for 3 minutes on HIGH, stirring with a whisk after every minute.
Remove from the oven and add the remaining lemon juice, sour cream (creme fraiche), grated nutmeg and chopped chives.
Arrange the fish rolls on a serving dish.
Pour the cooking liquid from the fish into the sauce.
Taste and adjust seasoning.
Heat on HIGH for 1 minute.
Chef
