Barbary coast sole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sole;fillet |
| 1 | ounce | Gooseberries;can |
| ½ | cup | Onion;chopped |
| ¼ | cup | White Wine |
| ¾ | cup | Cream;heavy |
| 1 | Egg;beaten yolk; | |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper;white |
| 1 | tablespoon | Flour;white |
| 1 | dash | Nutmeg |
| 1 | dash | Paprika |
Directions
Drain liquid from gooseberries, reserving ¼ cup.
Sprinkle both sides of skinless, boneless fillets with salt and pepper; roll them up lengthwise, securing with toothpicks.
In a skillet, fry onions in butter till translucent. Add wine, gooseberry liquid and fish. Simmer covered for 10 minutes; remove fish.
Combine egg yolks, cream, salt, nutmeg and flour. Add this to cooking liquid and stir over high heat until thickened. Add the gooseberries; warm through.
Remove toothpicks from fish and place fish on platter, Cover with gooseberry sauce and sprinkle with paprika. Brown under broiler for 5 minutes.