| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Sole, filleted save |
|
|
bones and trimmings |
|
|
for fish stock |
| 1 |
|
Carrot, roughly chopped |
| 1/2 |
|
Onion, roughly chopped |
| 1 |
|
Bayleaf |
| 6 |
|
Peppercorns |
| 150 |
|
Dry white wine |
| 3 |
|
Egg yolks |
| 4 |
T |
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
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