Monday, December 13, 2010

Sole a la lautrce

French Fish Special 

                perpetration time: 30 minutes                                                   Serves 6 
                cooking time: 20 minutes                            

                     750 grams of sole, in fillets
                     3  tomatoes, 6 artichokes 
                     2  tablespoons of chopped fennel 
                    1/4 liter of fish stock 
                     2  tablespoon of butter 
                     1  bunch of spinach 1 lemon
                         half a glass of single cream 
                     1  tablespoon of flour, salt and pepper 

Season the fish fillets with salt,pepper and the fennel. place two slice of tomato on each fillet, then roll them up
and secure them with a toothpick. place the fish in deep saucepan , than add the fish stock and lemon juice
Simmer for 6 to 8 Remove the it in the middle of a serving dish and keep it warm.mix the cream
with one tablespoon of the butter and the flour, then stir then it into the fish stock. simmer for 5 minutes.
cook the artichokes in salted water and fry the well-cleaned spinach in the rest of the the artichoke hearts around the fish and top them with the spinach.pour the sauce over the fish and heat through
in the oven for 5 minutes.
Suggestion: Garnish with some peeled prawns or these on the serving dish before putting it in
the oven.


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