| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
First cours, Fish and se |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Sole filets, 1/2 kilo |
| 3/4 |
lb |
Fresh salmon fillets, 300 |
|
|
gramas |
| 4 |
|
Eggs |
| 1 |
|
Shallot, chopped |
| 6 |
T |
Fresh cream |
| 2 |
T |
Tomato paste |
|
|
Salt and pepper, to taste |
| 1 |
T |
Butter |
INSTRUCTIONS
Cook shallot in 1 T. butter just until soft. Process sole and shallot
with salt and pepper. 3.Add eggs and continue processing until smooth.
4. Add cream. Process 5 seconds. 5. Spoon half of this mixture into an
oiled cake pan. ( usei a minha de Pyrex) 6. Proceed the same way with
the salmon, adding tomato paste. 7. Spoon salmon over sole in pan. 8.
Spoon rest of sole on top of the salmon. 9. Cover with foil and bake
in bain marie at 350 for 40 minutes. Serve with tartar sauce at room
temperature or hollandaise warm. Based on a recipe from Barbara
Kafka's " Party Foods " Serving Ideas : As a first course or at a
buffet dinner. NOTES : This dish still needs a little spicing up.
Maybe some herbs. Recipe by: Miriam P. Posvolsky Posted to EAT-L
Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 20, 1997
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