| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Coxon’s kit, Coxon1 | 4 | servings | |
INGREDIENTS
| 2 | lg | Sole; filleted (save |
| ; bones and trimmings | ||
| ; for fish stock) | ||
| 1 | Carrot; roughly chopped | |
| 1/2 | Onion; roughly chopped | |
| 1 | Bayleaf | |
| 6 | Peppercorns | |
| 150 | ml | Dry white wine |
| 3 | Egg yolks | |
| 4 | tb | Whisky |
| Butter for gravy |
INSTRUCTIONS
Make a fish stock, bring to the boil and simmer for 20 minutes. Strain and reduce. Heat a heavy based pan and add butter. Place the sole into the pan and season. Put into a preheated oven for 5-8 minutes 190C/375F/gas 5. Meanwhile make the sauce. Place the egg yolks in a bowl and beat until increased volume. Add 2tbsp of the reduced fish stock and the whisky and place over a pan of hot water. Continue whisking for a further 5-10 minutes until thickened. Plate the fish. Pour the sauce over the top and grill for a few seconds. Serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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