Sole With Creamy Sauce And Iced Grapes Recipe
Sole with creamy sauce and iced grapes is a little elaborate recipe for this fish but believe me when I say that it is worth it.cooked along with butter cream and parsley, this sole recipe is very creamy and has delicate flavor of chilled and iced white grapes. It turned out great for the first inspite of being a little difficult but give it a try and you will see.
Ingredients
| 1 x 1 1/2 lb. sole | ||
| 15 fl. oz. water | ||
| 5 fl. oz. dry white wine | ||
| 3 or 4 black peppercorns | ||
| Salt | To Taste | |
| Onion | 1 Small, quartered | |
| Bay leaf | 1 Small | |
| A few parsley stalks | ||
| Butter | 1 1/2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Double cream | 3 Tablespoon | |
| Paprika | ||
| 2-3 oz. white grapes, peeled, halved, seeded and chilled | ||
Directions
Remove the head from the sole, then skin and fillet the fish.
Place the washed head, skin and bones (broken up) in a pan with the water, wine, peppercorns, a little salt, the onion, bayleaf and parsley stalks.
Bring slowly to the boil and simmer uncovered for 15-20 minutes or until the liquid is reduced to about 10 fluid ounces [1 1/4 cups].
Strain the stock.
Season the fillets, then fold each in half, skin side inside.
Place in a small greased, flame-proof casserole, pour on the fish stock and poach over low heat for 10-15 minutes.
Then strain off the poaching liquid and keep the fillets hot in the covered dish.
Melt the butter in a saucepan and stir in the flour.
Cook for a few minutes before adding the strained Opposite top: Herrings in Oatmeal; below: Grilled Mackerel with Gooseberry Sauce poaching liquid.
Bring the sauce to the boil slowly and simmer for 2-3 minutes, stirring all the time.
Remove the pan from the heat and stir in enough cream to give the sauce a coating consistency.
Season to taste.
Coat the fillets with the sauce and garnish with a light dusting of paprika.
Serve the sole sprinkled with the chilled grapes.
Place the washed head, skin and bones (broken up) in a pan with the water, wine, peppercorns, a little salt, the onion, bayleaf and parsley stalks.
Bring slowly to the boil and simmer uncovered for 15-20 minutes or until the liquid is reduced to about 10 fluid ounces [1 1/4 cups].
Strain the stock.
Season the fillets, then fold each in half, skin side inside.
Place in a small greased, flame-proof casserole, pour on the fish stock and poach over low heat for 10-15 minutes.
Then strain off the poaching liquid and keep the fillets hot in the covered dish.
Melt the butter in a saucepan and stir in the flour.
Cook for a few minutes before adding the strained Opposite top: Herrings in Oatmeal; below: Grilled Mackerel with Gooseberry Sauce poaching liquid.
Bring the sauce to the boil slowly and simmer for 2-3 minutes, stirring all the time.
Remove the pan from the heat and stir in enough cream to give the sauce a coating consistency.
Season to taste.
Coat the fillets with the sauce and garnish with a light dusting of paprika.
Serve the sole sprinkled with the chilled grapes.
Chef
