Fillets of Sole a l’Espagnole

Ingredients

• the fillets
• a Spanish onion
• some tomatoes
• a little Nepaul pepper
• salt
• butter
• a little flour

Method

1. 1

   Bake fillets for 20 minutes.

2. 2

   Fry minced onion in butter until cooked, add peeled tomatoes, pepper, salt, and Nepaul pepper.

3. 3

   Stir until mixture dries slightly.

4. 4

   Serve fillets arranged around the mixture, garnished with parsley.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Fillets of Sole a l’Espagnole. Bake the fillets for twenty minutes ; when cooked lay them flat on a dish and pour the following sauce over them : Cut up a Spanish onion in thin slices and mince it. Fry the onion in butter till quite cooked without its taking colour, then add some tomatoes, which have been peeled and the pips removed (there should be double as much tomato as onion), add pepper, salt, and a little Nepaul pepper. Stir well on the fire till the mixture is dried up a little, but not too much. Make a heap of this on a dish, and round it arrange the fillets of sole. Strew a little finely minced parsley over all and serve. Sole au Gratin. Take a skinned sole, cut off the fins, wash and dry it in a cloth. Prick it with a knife both sides, take a sprig of parsley, half a shalot and mush- rooms, chop them all up finely, butter a baking- tin and sprinkle half the chopped-up mixture over it, lay the sole on it, sprinkle in the remainder over it, and add a squeeze of lemon-juice and one ounce of butter cut into small pieces, and over all two TEMPTING DISHES. 9 tablespoonfuls of glaze ; put the dish in the oven for twenty minutes to half an hour, and then sprinkle over it some brown bread-crumbs and serve. Fillets of Sole a Tltalienne. Bake the fillets for twenty minutes, lay them flat on a dish and pour the following sauce over them : Mince a couple of shalots quite fine and fry them to a pale straw colour, add two or three mushrooms finely minced, a little chopped parsley and the liquor in which the fillets were cooked. Let the whole boil for a quarter of an hour, add a little salt and pepper, melt a small piece of butter in a saucepan and mix with it a little flour

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