Sole In Pastry
|Puff pastry||3⁄4 Pound (Use Rough Ones)|
|Egg||1 (Used For Glazing)|
|Lemon||1 , juiced|
Roll pastry thinly into a large square, and divide into 4.
Put a fillet on each, crosswise, and sprinkle with lemon juice, salt and pepper.
Chop the mushrooms and put on top.
Fold pastry over fish to make a triangular shape.
Seal the edges with a little of the beaten egg.
Brush the top with the rest, and set to bake in a fairly hot oven for about 20 minutes.
Cooked tomatoes, spinach, or sweet corn are all good with this dish, or a fresh salad, if preferred.
Soles lend themselves very well to paper bag cookery, en papillotes as you will see it in most cookery books.
Paper cases made to enclose small portions of fish or meat, sometimes partly cooked beforehand, ensure that the juices of the cutlet or fillet so cooked will be preserved.
Nowadays, we sometimes prefer to wrap our pieces in aluminium foil.
The finished product is not only extremely tasty and tender, but the oven is kept clean, no smells emerge and the little parcel looks rather exciting on the plate.