| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 6 |
oz |
Shelled prawns, chopped |
| 4 |
oz |
Mushrooms, chopped |
| 1 |
oz |
Dried breadcrumbs |
| 1/2 |
ts |
Dried dill weed |
| 1 |
ts |
Salt |
| 6 |
|
Sole fillets, skinned |
| 8 |
oz |
White wine |
| 4 |
oz |
Watter |
| 1 |
tb |
Corn flour |
| 4 |
oz |
Cream |
| 1 |
|
Egg |
INSTRUCTIONS
1. Melt the butter and cook the prawns and mushrooms gently for about 5
min. Stir in the bread crumbs, dill and 1/2 teaspoon salt.
2. Spoon some prawn mixture onto each fillet and roll up. Secure with
wooden cocktail sticks.
3. Put the in a pan with the wine, water and remaining salt. Bring to a
boil and then reduce heat.
4. Cover the pan and simmer for 12-15 minutes or until cooked. Remove
fillets to a warm plate and remove the cocktail sticks. Keep hot.
5. Blend the cornflour and cream and stir gradually into the poaching
liquid. Cook, stirring, until the sauce boils and thickens. Remove the
sauce from heat and cool slightly.
6. Beat the egg lightly and add a little hot sauce. Beat well, then pour
into the bulk of the sauce, stirring all the time.
7. Cook stirring until thicken, but do not boil. Spoon some of the sauce
over the fish and serve the rest separately.
The Good Houskeeping Step-by-Step Cook Book IBSN0 85223 435 X
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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