| 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.
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