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Sole With Saffron Rice

Lovers.Dine.in's picture
Ingredients
  Sole 1 Small
  Fish liquor 75 Milliliter, mixed with milk to make 1/3 pint
  Milk 75 Milliliter
  Butter/Margarine 1 Ounce
  Flour 1 Tablespoon (Leveled)
  Egg yolk 1
  Lemon 1⁄2 , juiced
  Sugar 1 Teaspoon (Leveled)
  Saffron 1 Pinch
  Long grain rice 6 Ounce
  Paprika To Taste (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) With a knife remove both skins from the sole and divide into four fillets.
2) Rub seasonings and roll up.
3) Preheat moderate oven (355°F. - Gas Mark 4)

MAKING
4) Grease a buttered pie dish and arrange fillets in it.
5) Pour milk around the fish.
6) Seal with buttered paper and put in oven and bake for 15-20 minutes.
7) Drain fish and measure cooking liquor up to 1/3 pint adding extra milk if required. Keep fish warm.
8) In a saucepan melt butter over low heat and stir in the flour.
9) Add mixed fish liquor and milk and beat to a smooth sauce.
10) Season and simmer for 2-3 minutes.
11) Turn off heat and add egg yolk, lemon juice and sugar.
12) Add pinch of saffron to boiling salted water, add rice and cook briskly for 10 minutes till tender.
13) Drain the rice and spoon over the base of a hot serving platter.
14) Place cooked fish on top and pour lemon sauce on top.

SERVING
15) Sprinkle paprika with top.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Fish
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
2

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