| 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 |
tb |
Fresh cream |
| 2 |
tb |
Tomato paste |
|
|
Salt and pepper; to taste |
| 1 |
tb |
Butter |
INSTRUCTIONS
1. Cook shallot in 1 T. butter just until soft.
2. 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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