SOLE COLBERT
SOLE COLBERT
4 small Dover or lemon soles, skinned
30 ml seasoned flour
2 eggs, beaten
50-75 g fresh breadcrumbs
vegetable oil for deep-frying
Maître d’hôtel Butter
- Remove the black skin by holding firmly at the tail and pull it off up to the head. Rinse and wipe the soles. With a sharp knife make a cut down the centre of the backbone on one side of the fish. Raise the fillets on this side only away from the bone to form a pocket.
- With the points of scissors, cut the backbone through just below the head and above the tail, so that it may be more easily removed after the fish is cooked.
- Dip the soles in seasoned flour and coat with beaten egg and breadcrumbs, pressing the crumbs on well.
- Heat the oil in a deep-fat fryer to 180°C add the fish and fry for about 6-7 minutes, until golden brown. Drain on absorbent kitchen paper.
- Using scissors or a knife, cut the backbone and ease it from the cooked fish. Fill the centre cavity of each fish with Maître d’hôtel Butter and serve.
Serves 4
SOLE COLBERT
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