Sole with melon sauce

Recipe from: 2/9/1989 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 100
    ml
    cream
  • 20
    g
    cake flour
  • 225
    ml
    day white wine
  • 1
    galia melon (green flesh)
  • 750
    g
    mashed potato
  • few drops lemon juice
  • salt and pepper
  • 1
    bay leaf
  • 1
    onion, grated
  • 225
    ml
    water
  • 4
    soles, cleaned
  • 20
    g
    butter or margarine
  • salt and pepper
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Place the sole in an ovenproof dish. Add the grated onion, season with salt and pepper and add the bay leaf. Pour over the wine and water, cover and bake for about 20 minutes until the fish is just done. In the meantime, remove the melon pips and scoop out little balls with a melon scoop. Place the mashed potato in a piping bag and pipe rosettes around the edge of a shallow dish. Place under the grill until slightly brown. Pour off the all the fish juices, reserving 300 ml of the liquid. Melt the butter or margarine in a pan and add the cake flour. Stir well and cook until done. Remove from the heat and add the reserved liquid. Stir until smooth, cooking until done. Add the lemon juice, cream, and salt and pepper to taste. Stir well. Add a few melon balls to the sauce and reheat slightly. Place the fish in the dish with the potato rosettes and pour the sauce over the fish. Arrange the remaining melon balls on top.
 

Read more on: fish/seafood  |  bake  |  grill
 

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