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Sole Fillets With Honeydew Melon

creative.chef's picture
Ingredients
  Onion 1 Medium, chopped
  Butter 1⁄4 Cup (4 tbs)
  Sole fillets 3 Ounce
  Ginger 1 Pinch
  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
  Cornstarch 1 Tablespoon
  Potatoes 3 Medium, cooked and mashed
  Egg yolk 1
  Butter 2 Tablespoon
  Egg 1 , beaten
  Chopped parsley 1 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
Directions

1 Preheat the oven to 400°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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Fish
Servings: 
4

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