Page 326 -
Basic HTML Version
326 Fish
>> Tip:
Fillet of plaice can be used instead
of sole.
Settings: Step 2
Function: Steam cooking
Temperature: 85°C
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Fillet of sole in a prawn sauce
Alternative Champagne sauce:
1
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lemon juice and season with
salt and pepper. Place in a solid
steam container and cook (see
Step 2 below for settings).
2
Melt the butter in a pan.
Gently fry the shallot until
translucent in colour.
3
Add the champagne and
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ture through a sieve.
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again. Then season with salt
and pepper. Add lemon juice to
taste then add the butter and
beat until smooth.
5
Garnish with chervil before
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with the sauce.
1
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lemon juice and
season with salt and pepper.
2
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tainer together with the
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(see below for settings).
3
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cream and lemon juice and
then add white wine or lemon
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Ingredients
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Juice of 1 lemon
Salt and pepper
Prawn sauce:
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2 tsp chopped dill
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or a little white wine
Alternative champagne sauce:
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300 ml champagne
250 ml double cream
Salt
Pepper
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1 tbsp chervil
