Sole Parcels
Ingredients
- 2 lemon sole fillets
- good squeeze lemon juice
- 2 egg yolks
- 2 teaspoons flour
- ½ 0z butter
- 1 glass White wine
- pepper,to taste salt &
- 1oz butter
- 1 large Spinach leaves
- 4oz small prawns
- 2½ fl 0z cream
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Nice fancy dish that is easy but looks impressive
Method
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1
1. Trim the fish and season skinned side of fillet
2. Arrange prawns on the fillet and roll up
3. Dip the leaves in boiling water then put on a cloth to dry
4. Take 2 large leaves, overlap and then put the fillet parcel on the leaves and roll up
5. Melt the butter in a pan and add parcels, glass of wine a little water, cover and simmer for 20 minutes.
6. For the sauce In a separate pan put in 1/2 oz of butter and flour to make a paste. Having removed the fish parcels to a warm dish, add remaining juice to thickened butter and reboil. Mix egg yolks and cream in a dish and then add to the juice, add lemon juice and reheat - don't boil.
7. Spoon sauce over fish and serve
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I don't eat shellfish but would like to make this dish. Is there anything I could use instead of prawns inside the sole parcels or would it be ok to make it with nothing inside?