Sole garnish
Instructions
Blanch separately 4 fillets of sole and 150 g of shrimps.
Drain and place the sole fillets on a baking sheet.
Mix together butter, 60 g 40 g flour and 1 egg yolk, diluted with 1/2 cup of broth and juice of 1 lemon, 2 tablespoons cream add the shrimps and chopped.
Pour this sauce over the sole fillets and go for a few minutes under the grill.
Serve hot, garnished with lemon slices and parsley Tufts.
Ingredients and dosing for 4 persons
- 4 sole fillets
- 150 g of shrimp
- 60 g of butter
- 40 g of flour
- 1 egg yolk
- 1/2 cup of broth
- 1 lemon (juice)
- 2 tablespoons of cream
- For garnishing:
- Some of lemon slices
- Some clumps of prezzemolo