Sole In Wine And Caper Sauce
|Sole fillets||1 3⁄4 Pound|
|Lemon juice||4 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|
|Ice water||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
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.
Mix 2 (1) tablespoons of the stock and the white wine together and stir into the flour mixture.
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.
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.
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.