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| | Sole with Creamed Cucumber Sauce
4 ounces of sweet butter
5 tablespoons of all purpose flour
salt and black pepper
8 sole fillets
lemon slices to serve
Cucumber Sauce
1 cucumber, peeled, halved lengthwise, seeded and sliced
1 teaspoon of salt
1 pounce of butter
2 shallots, finely chopped
4 tablespoons of white wine vinegar
4 tablespoons of dry white wine
4 tablespoons of heavy cream
2 teaspoon of chopped fresh tarragon
Place the cucumber in a colander and sprinkle with salt, tossing to mix. Leave to stand for 1 hour, then rinse and dry. Melt the unsalted butter in a saucepan over a low heat and bubble for 3- 4 minutes without browning. Line a sieve with damp muslin, place over a bowl and carefully pour in the butter, discarding the milky deposit left in the pan. Leave the strained liquid (clarified butter) to cool.
Meanwhile, heat the butter for the sauce in a saucepan, add the shallots and cook for 5 minutes to soften. Add the cucumber and fry for 10 minutes, stirring occasionally. Stir in the vinegar and wine, and cook briskly for 5- 8 minutes, until only 1- 2 tablespoons of liquid remain in the pan. Add the cream and tarragon and heat for 1- 2 minutes. Season.
Season the flour with salt and pepper, then coat the fish in the mixture. Heat the clarified butter in a frying pan, then fry half the fish for 3- 5 minutes on each side, until golden.. Drain on absorbent paper towels, then keep warm while you cook the remaining fish. Serve with the cucumber sauce and lemon slices. Serves 4 |
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