Sole Fillets With Honeydew Melon
|Onion||1 Medium, chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Sole fillets||3 Ounce|
|Grated lemon rind||1 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Chicken bouillon cube||1|
|Light cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Honeydew melon||1⁄2 , peeled and deseeded|
|Potatoes||3 Medium, cooked and mashed|
|Egg||1 , beaten|
|Chopped parsley||1 Tablespoon, chopped|
1 Preheat the oven to 400Â°F. Butter a shallow dish and sprinkle the bottom with the chopped onion.
2 Pound the fish fillets lightly with a rolling pin, to break down the fibers, then season with salt, pepper and ground ginger. Fold the fillets in two and place in the shallow dish. Add the grated lemon rind and lemon juice, the water and crumbled chicken bouillon cube. Cover with a piece of parchment paper.
3 Bake on the top shelf of the preheated oven for 15 minutes. When cooked, pour the fish stock into a small saucepan. Leave the oven at the same temperature.
4 Boil the fish liquor for 3 minutes and thicken it with the cream and cornstarch which have been blended together. Season. Fillet of Sole Melone, served with a salad of lettuce, hard-boiled eggs, red pepper, celery, carrot and raisins
5 Cut the melon into small .cubes.
6 Blend the mashed potatoes, with the egg yolk and butter arid season. Place in a piping bag and pipe an attractive border around a. clean, shallow dish. Dry the potatoes in the oven for 6 minutes. Thenrbrush with beaten egg. Arrange the cooked fish and raw melon cubes in the center and pour on the cream sauce. Brown in the oven for 8 minutes. Decorate with melon balls and parsley.