Devilled Sole

Ingredients

• 1 sole
• 1 dessertspoonful curry paste
• 1 teaspoonful anchovy sauce
• Juice of 1 lemon
• 2 tablespoonsful salad oil
• 1 of vinegar
• 2 bay leaves
• 1 sprig parsley
• A very small piece of chopped onion
• 1 teaspoonful finely chopped chutney
• Salt
• pepper

Method

1. 1

   Remove the skin and head of the sole, and score it on both sides.

2. 2

   Soak for 1 hour in oil, vinegar, bay leaves, onion, parsley, salt, and pepper.

3. 3

   Place in the oven on a flat dish.

4. 4

   After 30 minutes, spread with a mixture of curry paste, anchovy sauce, lemon juice, chutney, salt, and pepper, and return to the oven for 10 minutes.

5. 5

   Serve with chopped parsley and garnish with slices of lemon.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 14. The excerpt below is the record exactly as published.

DEVILLED SOLE. Sole a la D/able. 1 sole. 1 dessertspoonful curry paste. 1 teaspoonful anchovy sauce. Juice of £ lemon. 2 tablespoonsful salad oil, and 1 of vinegar. 2 bay leaves, 1 sprig parsley. A very small piece of chopped onion. 1 teaspoonfol finely chopped chutney. Salt and pepper. Remove the skin and head of the sole, and score it with a knife on both sides. Soak it for 1 hour in the oil, vinegar, bay leaves, onion, parsley, salt and pepper. Place the sole in the oven on a fiat dish. When it has been \ hour in the oven, spread it with the mixture of curry paste, anchovy sauce, lemon juice, chutney, salt and pepper, and return to oven for 10 minutes. Serve with chopped parsley sprinkled on it, and garnish with slices of lemon, 26 DAINTY DINNERS AND DISHES. FILLETS OF SOLE IN ASPIC. Filets cle Soles en Aspic. 2 small filleted soles. Parsley or chervil. £ pint aspic jelly. Seasoning and lemon juice. Ilavigotte sauce. Trim the fillets neatly, sprinkle them with chopped parsley and seasoning. Roll them up lightly, place them on an oiled baking tin, squeeze lemon juice over them, cover with an oiled paper, and bake in a moderate oven for 15 minutes. Turn them on to a plate, and let them cool. Wet some small moulds, line them with aspic jelly, garnish with parsley and chervil, set this again with aspic, put a rolled fillet in each, fill up with just liquid aspic, and set on one side till cold. Turn out, and force a little ravigotte sauce, thickened with aspic jelly, on to each. Garnish with watercress, picked and tossed in oil and vinegar, and with little blocks of aspic. FILLETS OF SOLE A L’ESPAGNOLE. Filets de Soles d V Espagnole. Arrange the fillets with the ends crossing each other on a greased baking tin, and squeeze a little lemon juice over them. Bake in a moderate oven about 20 minutes, place them round a dish, keep them hot, and prepare a sauce as follows : —Peel a small Spanish onion, cut it in thin slices, mince it and fry in salad oil till quite cooked, but not coloured. Peel some tomatoes, and remove the pips (have double as much tomato as onion), add them to the onion, with pepper and salt to taste. Stir the mixture well over the fire till it is slightly reduced, then care- fully place it in the middle of the fillets, sprinkle with parsley, and serve. FILLETS OF SOLE A L’ORLIE. Filets de Soles d VOrlie. Fillets of sole or other white fish. Juice of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.