Venetian Fillets Of Sole
|Fillet sole||5 (A Good Sized Sole Fillet Per Person)|
|Chopped parsley||2 Tablespoon|
|Tartar sauce||1⁄2 Pint|
|Finely chopped shallots||2|
Bake the fillets slowly in a covered dish, first arranging sliced tomatoes, chopped shallots and parsley neatly along each.
When they are done, which will take about 20 minutes, pour round them the Tartare Sauce made as follows: Melt 1 oz butter.
Add 1 oz minced onion and 1 dessertsp.
Chopped parsley, and a tiny flake or two of garlic.
Cook until golden brown, then add a wine glass each of wine vinegar and stock (water, if there is no stock available) a pinch of salt and a pinch of white sugar.
Simmer for a few minutes, then strain.
This dish looks most decorative if the Tartare Sauce is coloured green by the addition of liquid obtained from cooking spinach in a small amount of water.
Chopped mushrooms, gherkins or capers should be added at the end of the sauce making.