| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food3 |
1 |
servings |
INGREDIENTS
| 8 |
|
Lemons |
| 2 |
|
Dsp salt |
| 1 |
ts |
Ginger; grated |
| 300 |
ml |
Vinegar |
| 700 |
g |
Sugar |
| 2 |
ts |
Horseradish |
| 4 |
|
Portions mashed potatoes |
| 4 |
|
Fillets Dover sole |
|
|
Parsley; chopped |
| 100 |
g |
Butter |
INSTRUCTIONS
LEMON PICKLE
Lemon pickle: Cut the lemons into thick slices, removing the pips and mix
with the salt for 8 hours.
Add remaining ingredients, place into a pan and cook slowly until the
mixture goes thick and syrupy.
Store in an airtight jar until required.
Pipe the mash on to a plate, fry the sole and place on top.
Heat the butter until brown, add 4 dessertspoons of pickle and a good pinch
of parsley, spoon over the sole and serve.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The rapture! Separation of church and state”