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Fillets of Sole


Fillets of Sole In Bed of Asparagus and Lemon Sauce


16 fillets Sole, fresh or deep frozen
3 whole Lemons, squeeze all juices
1 1/2 tbsp. Salt and pepper to taste
28 spears Asparagus tips
4 tbsp. Butter
1/4 lb. Fresh parsley, chopped
Lemon sauce is made of:
(2 cups chicken stock or instant stock in can, grate the rind of 1 lemon, 2 tbsp. maizena, juices of 2 lemons, 3 egg yolks, 2 tsp. sugar)


Lay the sole fillets on a large serving plate and pour on the lemon juice and season with salt and pepper.

Cut the asparagus tops about 2 1/2 ins. and boil for 5 minutes in salted water

Drain and pass under running water to stop them cooking and dry with paper towel.

Place two asparagus on each sole fillet and roll them closed.

Choose an oven dish, large enough room to contain the fish, that can fit onto a large saucepan.

Butter it and place the fish rolls inside covered by butter flakes and cover tightly with foil.

Half fill the saucepan with water, bring to a boil, place the oven dish on top and cook for 20 minutes.

Before serving pour the lemon sauce and parsley on top.

Serve 8 people.



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Last modified: May 26, 2003