|
Fish
recipes: >>
|
Country:
|Ingredients:
- 250g/9oz chilled puff pastry
- flour for dusting
- a little beaten egg for glazing
- For the sole
- 8 x 75g/3oz Dover sole fillets, skinned
- 600ml/1 pint good quality fish or chicken stock
- 85ml/3fl oz dry vermouth
- 300ml/10fl oz double cream
- squeeze of lemon juice
- 25-30 seedless green grapes, preferably Muscat, halved
- salt
- freshly ground black pepper
Preheat the oven to
200C/400F/Gas 6.
For the fleurons, roll out the pastry thinly on a lightly floured
surface and cut eight 7.5cm/3 inch discs using a pastry cutter.
Using the pastry cutter again, cut away one side of each disc to make
a crescent moon shape.
Put the pastry shapes on a greased baking sheet and chill for 20
minutes. Then brush with beaten egg and lightly score a criss-cross
pattern on each one, using a small, sharp knife.
Bake for 20 minutes or until puffed up and golden. Remove and keep
warm.
Lower the oven temperature to 180C/350F/Gas 4.
Season the sole fillets lightly on both sides then fold then fold them
in half, skin side inwards. Place side by side in a buttered shallow
ovenproof dish.
Pour over the stock, cover with foil and bake for 20 minutes
Remove the fish from the dish and put on a warmed serving plate. Cover
with foil and keep warm.
Pour the cooking liquor into a pan, add the vermouth, then bring to
the boil and boil vigorously until reduced to about six tablespoons.
Add the cream and a squeeze of lemon juice and simmer until it has
thickened to a coating consistency. Add the grapes to the sauce and
warm through gently then season to taste.
Pour the sauce over the fish, garnish with the puff pastry fleurons
and serve immediately.
|
Print:
|
Fish
recipes: >>
|
Country:
| |