Sole in White Sauce

A delicious Chinese dish, Sole in White Sauce is very easy to prepare – and even easier to eat! Serve as part of a formal

Chinese meal. If you wish to serve Sole in While Sauce as a supper dish, with rice or noodles, allow

2 fillets per person and increase the quantity of flavourings and sauce.

1 lb. sole fillets, skinned and cut into

2½ inch x

1-inch pieces

1½ teaspoons salt

1½ teaspoons white pepper

1 teaspoon ground ginger

6 tablespoons vegetable oil

1 egg white, lightly beaten

3 fl. oz. chicken stock

5 fl. oz. single cream

1 tablespoon butter

2 fl. oz. dry white wine

1 tablespoon cornflour mixed with

5 tablespoons water

Rub the fish pieces with the salt, pepper and ginger. Set aside.

In a large frying-pan, heat the oil over moderate i heat. When the oil is hot, remove the pan from the heat. Lightly coat the fish pieces with half of the beaten egg white and arrange them in one layer in the frying-pan. Return the pan to low heat and cook the fish for 1| minutes. Remove the pan from the heat and, using a fish slice or spatula, turn the fish pieces over. Coat the pieces with the remaining egg white. Return the pan to the heat and cook the pieces for a further

½ minutes.

Remove the pan from the heat and pour away as much of the cooking oil as possible. Set aside while you make the sauce.

In a small saucepan, bring the stock and cream to the boil over moderate heat. Add the butter and wine and cook, stirring constantly, until the butter has melted. Add the cornflour mixture, stirring constantly until the mixture is well blended.

Remove the pan from the heat and pour the sauce into the frying-pan containing the fish. Return the frying-pan to moderate heat and cook the fish and sauce together for 2 to 3 minutes or until the sauce has thickened and the fish is thoroughly reheated. Remove the pan from the heat.

Transfer the fish mixture to a warmed serving dish and serve at once.

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