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115g
butter
1 small
onion, chopped
115g
mushrooms, chopped
50g fresh
brown breadcrumbs
30ml
chopped fresh lemon balm
4 skinless
lemon sole fillets, halved
150ml milk
50ml dry
white vermouth
10ml lemon
juice
2 egg
yolks
handful of
sorrel leaves
salt and
freshly ground black pepper |
Method :
- Preheat the oven to 190C, Gas 5.
- Heat 25g of the butter in a frying
pan and fry the onion and mushrooms until the onion is golden and
the mushroom liquid has evaporated.
- Add the breadcrumbs and lemon balm
and season to taste.
- Place the pieces of sole, skinned
side up, on a board and spread some of the filling on each.
- Roll up carefully from head to
tail and pack the rolls tightly on their sides in a shallow
casserole.
- Pour the milk over, cover and bake
for 15 minutes.
- In a pan, heat the vermouth until
has reduced by half.
- Pour into a heatproof bowl and set
over a pan of gently simmering water.
- Add the lemon juice and egg yolks
and whisk until fluffy.
- Remove from the heat and continue
to whisk while adding the remaining butter, a piece at a time,
until smooth and glossy.
- Reserving a few leaves, finely
chop the sorrel and add to the sauce.
- Season and spoon over the fish.
- Serve garnished with the whole
sorrel leaves.
Lemon sole tastes superb when served
with this classic sauce, delicately flavored with sorrel and vermouth.
Cooking Tip - If you find that the
sauce starts to separate, add another egg yolk and continue to whisk the
mixture as before.
Serves 4
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