Sole In Wine And Caper Sauce Recipe
Ingredients
| 1 3/4 lb sole fillets | ||
| Lemon juice | 4 Tablespoon | |
| Salt | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken stock | 2 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Capers | 1 Tablespoon, drained | |
| Celery salt | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Egg yolks | 2 | |
| Ice water | 3 Tablespoon | |
| Lemon wedges tomato wedges | ||
| Chopped parsley | ||
Directions
Sprinkle the fish fillets with the lemon juice and leave to stand for 30 minutes.
Pat dry on kitchen paper and sprinkle with salt.
Cut into bite-size pieces.
To make the sauce, put the butter in a dish and melt in the microwave for 30 seconds on HIGH.
Remove from the oven and stir in the flour.
Return to the oven and microwave for a further 30 seconds.
Stir well.
Mix 2 (1) tablespoons of the stock and the white wine together and stir into the flour mixture.
Beat well.
Pour the remaining stock into a bowl and heat in the microwave on HIGH for 2 minutes.
Add half the warmed stock a little at a time to the sauce and stir well.
Heat in the microwave on HIGH for 2 minutes.
Remove and stir in the remaining stock gradually.
Beat thoroughly.
Stir in the fish, capers, lemon juice, celery salt and paprika and stir gently.
Cover and microwave on HIGH for 5 minutes, remove and stir well.
Return to the microwave and cook on HIGH for a further 5 minutes and leave to stand for 3 minutes.
Stir again.
Beat the egg yolks together with the ice water and stir a little into the hot sauce.
Gradually stir in the remaining egg yolk and cook on HIGH for 2 minutes.
Taste and adjust seasoning.
Garnish with the lemon and tomato wedges and sprinkle chopped parsley over.
Pat dry on kitchen paper and sprinkle with salt.
Cut into bite-size pieces.
To make the sauce, put the butter in a dish and melt in the microwave for 30 seconds on HIGH.
Remove from the oven and stir in the flour.
Return to the oven and microwave for a further 30 seconds.
Stir well.
Mix 2 (1) tablespoons of the stock and the white wine together and stir into the flour mixture.
Beat well.
Pour the remaining stock into a bowl and heat in the microwave on HIGH for 2 minutes.
Add half the warmed stock a little at a time to the sauce and stir well.
Heat in the microwave on HIGH for 2 minutes.
Remove and stir in the remaining stock gradually.
Beat thoroughly.
Stir in the fish, capers, lemon juice, celery salt and paprika and stir gently.
Cover and microwave on HIGH for 5 minutes, remove and stir well.
Return to the microwave and cook on HIGH for a further 5 minutes and leave to stand for 3 minutes.
Stir again.
Beat the egg yolks together with the ice water and stir a little into the hot sauce.
Gradually stir in the remaining egg yolk and cook on HIGH for 2 minutes.
Taste and adjust seasoning.
Garnish with the lemon and tomato wedges and sprinkle chopped parsley over.
Chef
