700 g (1 - 1 1/2 lb) sole or plaice fillets, skinned
salt and freshly ground pepper
40 g (1 1/2 oz) butter
15 ml (1 tbsp) plain flour
150 ml (1/4 pint) chicken stock
15 ml (1 tbsp) lemon juice
1 egg yolk
5 ml (1 tsp) water
4 stuffed olives, sliced, to garnish
salt and freshly ground pepper
40 g (1 1/2 oz) butter
15 ml (1 tbsp) plain flour
150 ml (1/4 pint) chicken stock
15 ml (1 tbsp) lemon juice
1 egg yolk
5 ml (1 tsp) water
4 stuffed olives, sliced, to garnish
method
1. Grease a large ovenproof dish and arrange the fillets in it. Sprinkle them with salt and pepper and dot with 25 g (1 oz) butter.
2. Bake the fish at 180°C (350°F) mark 4 for 10 minutes or until tender. Spoon off any cooking liquid and discard it.
3. Make the sauce. Melt the remaining butter in a small saucepan and stir in the flour. Cook gently for 2-3 minutes. Gradually add the chicken stock and lemon juice and cook until the sauce thickens slightly, stirring all the time.
4. Beat the egg yolk with the water and add a little of the hot sauce, stirring rapidly. Pour the mixture slowly back into the sauce and cook without boiling until it has thickened, stirring all the time. Adjust the seasoning to taste.
5. Pour the sauce over the baked fish and garnish with the sliced olives.
2. Bake the fish at 180°C (350°F) mark 4 for 10 minutes or until tender. Spoon off any cooking liquid and discard it.
3. Make the sauce. Melt the remaining butter in a small saucepan and stir in the flour. Cook gently for 2-3 minutes. Gradually add the chicken stock and lemon juice and cook until the sauce thickens slightly, stirring all the time.
4. Beat the egg yolk with the water and add a little of the hot sauce, stirring rapidly. Pour the mixture slowly back into the sauce and cook without boiling until it has thickened, stirring all the time. Adjust the seasoning to taste.
5. Pour the sauce over the baked fish and garnish with the sliced olives.
serving amount
serves 4
rate this recipe
9.6
out of 10
11 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
