INGREDIENTS

INSTRUCTIONS

* Use 2 Dover sole, skinned and filleted to give 8 fillets; OR 4 flounder
fillets (6 to 7 ounces each), cut in half lengthwise along the center line
of the fillet
"Maniere imbued sole with the exotic woody scent of Ceylon tea by steaming
the fish on a bed of the leaves. (Loose tea leaves will give more flavor
than tea bags.) A rich, warmly colored butter sauce, made with a Ceylon
tea-infused vinegar, completes the movement, and a garnish of a sparkling
dice of lime cuts the righness of the sauce."
Make the butter sauce; set aside in a warm place, and cover to keep warm.
Cut a double layer of cheesecloth hat is twice as long as the steamer rack.
Lay the cheesecloth on the steamer rack so that half of the cheesecloth
covers the rack and the other half falls outside the steam. Sprinkle the
tea over the cheesecloth in the steamer and fold the outer half of the
cheesecloth over the tea to enclose it.
Fold each fillet in half, skinned side in. Sprinkle with salt and place in
a single layer on the cheesecloth on the steamer rack. Place over simmering
water, cover, and steam until tender, 4 to 5 minutes.
Just before the fish is cooked, melt the butter in a frying pan over high
heat. Add the lime and saute just to warm through, about 30 seconds. Remove
from the heat.
To serve, divide the fillets among four plates. Sprinkle the lime over the
fish and spoon the sauce over.
Serve the fish with boiled potatoes or a simple rice pilaf; other
vegetables muddy the delicate flavors of fish and sauce. If you have deep
plates, spoon all of the sauce onto the plates so that the fish luxuriates
in it. If not, spoon some sauce over each fillet and serve the rest in a
sauceboat.
Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques
Maniere; translated by Stephanie Lyness
Posted to MM-Recipes Digest V4 #054 by Linda Place
<placel@worldnet.att.net> on Feb 22, 1997.

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