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Ingredientes
- 2 lrg Sole, filleted (save bones and trimmings for fish stock)
- 1 x Carrot, roughly minced
- 1/2 x Onion, roughly minced
- 1 x Bayleaf
- 6 x Peppercorns
- 150 ml Dry white wine
- 3 x Egg yolks
- 4 Tbsp. Whisky Butter for gravy
Direcciones
- Make a fish stock, bring to the boil and simmer for 20 min. Strain and reduce.
- Heat a heavy based pan and add in butter. Place the sole into the pan and season. Put into a preheated oven for 5-8 min 190C/375F/gas 5. Meanwhile make the sauce.
- Place the egg yolks in a bowl and beat till increased volume. Add in 2tbsp of the reduced fish stock and the whisky and place over a pan of warm water.
- Continue whisking for a further 5-10 min till thickened. Plate the fish.
- Pour the sauce over the top and grill for a few seconds. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 78mg | 3% |
| Potassium 393mg | 11% |
| Total Carbs 3.47g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.46g | 1% |
| Protein 15.64g | 25% |
