Difference between revisions of "Portuguese Broiled Fillets of Sole"
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# Arrange fillets in broiling pan; sprinkle with part lemon juice and dot of butter. | # Arrange fillets in broiling pan; sprinkle with part lemon juice and dot of butter. | ||
# Broil until fish begins to brown; remove. | # Broil until fish begins to brown; remove. | ||
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[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
| − | [[Category:Portuguese | + | [[Category:Meat Recipes]] |
| + | [[Category:Portuguese cuisine]] | ||
[[Category:Sherry Recipes]] | [[Category:Sherry Recipes]] | ||
[[Category:Dover sole Recipes]] | [[Category:Dover sole Recipes]] | ||
Latest revision as of 16:22, 11 July 2012
Ingredients
- 8 fillets of |sole
- 1½ tbsp lemon juice
- 2 tbsp butter
- ¼ cup dry sherry
- 1 tsp soy sauce
- 2 sprigs of parsley, minced
- 1 egg yolk
Procedures
- Arrange fillets in broiling pan; sprinkle with part lemon juice and dot of butter.
- Broil until fish begins to brown; remove.
- Combine remaining lemon juice, sherry, soy sauce, parsley and egg yolk: mix well.
- Spoon over partially cooked fish; return to broiler until sauce begins to bubble.
- Serve at once.
