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Receta Glazed Fillets Of Sole With Whisky Sabayon
by Global Cookbook

Glazed Fillets Of Sole With Whisky Sabayon
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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

  1. Make a fish stock, bring to the boil and simmer for 20 min. Strain and reduce.
  2. 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.
  3. 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.
  4. Continue whisking for a further 5-10 min till thickened. Plate the fish.
  5. Pour the sauce over the top and grill for a few seconds. Serve immediately.