Lemon Sole With Almond Filling
|Cucumber||1⁄2 Pound, peeled, diced|
|Lemon sole fillets||4|
|Whiting fillets||7 Ounce|
|Ground almonds||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Chives||1 Bunch (100 gm)|
|Plain all purpose flour||2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
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.