1. Trim the fish and season skinned side of fillet
2. Arrange prawns on the fillet and roll up
3. Dip the leaves in boiling water then put on a cloth to dry
4. Take 2 large leaves, overlap and then put the fillet parcel on the leaves and roll up
5. Melt the butter in a pan and add parcels, glass of wine a little water, cover and simmer for 20 minutes.
6. For the sauce In a separate pan put in 1/2 oz of butter and flour to make a paste. Having removed the fish parcels to a warm dish, add remaining juice to thickened butter and reboil. Mix egg yolks and cream in a dish and then add to the juice, add lemon juice and reheat - don't boil.
I don't eat shellfish but would like to make this dish. Is there anything I could use instead of prawns inside the sole parcels or would it be ok to make it with nothing inside?
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I don't eat shellfish but would like to make this dish. Is there anything I could use instead of prawns inside the sole parcels or would it be ok to make it with nothing inside?
by Jacquie on Mon Dec 17 2007 reply to this comment