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Sole In Wine And Caper Sauce

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Ingredients
  Sole fillets 1 3⁄4 Pound
  Lemon juice 4 Tablespoon
  Salt 1 Teaspoon
  Butter 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs) (Plain)
  Chicken bouillon 2 Cup (32 tbs) (Stock)
  Dry white wine 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon, drained
  Celery salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Egg yolks 2
  Ice water 3 Tablespoon
  Lemon wedges 4
  Tomato wedges 4
  Chopped parsley 1 Tablespoon
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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday, Healthy

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