Steamed Sole

Ingredients

• 1 sole
• 1 teaspoonful butter
• 1 lemon
• 1 tablespoonful cornflour or arrowroot
• pinch of salt

Method

1. 1

   Clean, skin, and fillet the fish.

2. 2

   Roll up the fillets and place them on a plate.

3. 3

   Sprinkle the fish with lemon juice, cover with another plate, and set in a steamer to steam for ten minutes.

4. 4

   Break the bone of the fish and put it, with the skin also, into a pan, then add half-pint water and simmer for five minutes.

5. 5

   Strain off the liquid and put it into a clean pan to boil.

6. 6

   Add the butter.

7. 7

   Mix the cornflour or arrowroot with a little cold water, pour it gradually into the fish stock, stirring all the time.

8. 8

   Add the salt and a few drops of lemon juice, simmer for three minutes, pour the sauce over the fish, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 33. The excerpt below is the record exactly as published.

STEAMED SOLE 1 sole 1 teaspoonful butter 1 lemon (with Sauce). 1 tablespoonful cornflour or arrowroot pinch of salt

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