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Ingredientes
- 2 lb sole fillet
- 1/4 c. butter or possibly margarine
- 3/4 c. water
- 1 c. all-purpose flour
- 3 x Large eggs
- 1/4 tsp pepper
- 1 tsp salt
- 1/8 tsp nutmeg
- 2 tsp minced parsley
- 2 Tbsp. heavy cream
- 2 Tbsp. lemon juice
- Â Â boiling water
Direcciones
- Assemble and attach food Grinder using fine grinding plate. Turn to speed 4 and grind sole 3 times; drain well after each grind. Set aside.
- Heat butter and water in saucepan over medium heat. When the mix boils, reduce heat and quickly stir in flour, mixing vigorously till mix leaves sides of pan in a ball. Place mix in a bowl. Attach bowl and flat beater. Turn to speed 2 and Large eggs, one at a time, beating 30 seconds after each addition. Add in grnd sole, pepper, salt, nutmeg, parsley, and cream. Turn to speed 4 and beat 1 minute. Chill mix for 30 min.
- Shape mix into 12 ovals using 2 large serving spoons. Arrange ovals in a greased 12 inch skillet. Carefully add in lemon juice and boiling water into side of pan till quenelles are immersed. Simmer 15 min over medium heat. Drain well and serve immediately with caper cheese sauce.
- NOTES: Light-as-a-cloud fish dumplings served with a snappy cheese sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 125 | 37% |
| Total Fat 14.07g | 18% |
| Saturated Fat 7.32g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 603mg | 25% |
| Potassium 617mg | 18% |
| Total Carbs 16.75g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.38g | 0% |
| Protein 33.96g | 54% |
