Lemon Sole In Green Sauce
|Zucchini||7 Ounce, peeled and grated (Courgettes)|
|Haddock fillets||7 Ounce|
|Lemon sole fillets||4|
|Cornstarch||2 Teaspoon (Corn Flour)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (CrÃ¨me Fraiche)|
Put the zucchini (courgettes) in a small casserole.
Cover and microwave on HIGH for 5 minutes.
Butter the base of a round dish.
Remove the skin from the haddock: place it skin side down on a board with the tail toward you.
Make a small cut through the flesh at the tail end.
Dip the fingers of one hand in salt and hold the tail firmly, with the other hand, ease a sharp, flexible knife between flesh and skin, pushing the flesh off the skin.
Cut the haddock into 4 equal pieces.
Rinse the lemon sole under plenty of cold running water and pat dry on kitchen paper.
Put one piece of haddock on each lemon sole fillet and roll the sole fillets, starting with the wide end.
Put the fish rolls in a circle on the buttered dish with the widest part facing outward.
Dot with the remaining butter.
Cover and microwave on HIGH for 4 minutes.
Rinse the parsley and discard the stalks.
Put the parsley into a food processor with the zucchini (courgettes) and puree.
Pour into a bowl and gradually add the cornstarch (cornflour), stirring constantly.
Heat in the oven for 1 minute on HIGH.
Stir well, then microwave for 1 further minute.
Lift the fish rolls out of the dish with a slotted spoon and put them on a serving platter.
Pour the cooking liquid into the bowl with the zucchini (courgettes) and add the fresh lemon juice and sour cream (creme fraiche).
Add salt and pepper to taste.
Stir and reheat for 1 minute on HIGH.