Lenguado Catalan %n

Most of the better known sole recipes are French in origin but the Mediterranean coast of Spain is deservedly noted for its seafood too, and the following method of cooking sole is equal in taste to any of the more complicated French dishes.

Lenguado Catalan (lin-gwah-doh cat-ah-lan) makes an appetizing first course or light main dish if accompanied by saffron rice, a mixed salad and some crusty bread.

4 globe artichokes

½ teaspoons salt

2 soles, filleted

2 teaspoon white pepper

1 teaspoon lemon juice

8 fl. oz. dry white wine

1 oz. butter

4 oz. mushrooms, wiped clean and thinly sliced

10 fl. oz. hot bechamel sauce

Prepare the artichokes for cooking by cutting off the stalks and removing the tough outer leaves. Trim the artichokes by cutting off the top points of the leaves.

Place the artichokes in a large saucepan and add enough water just to cover. Add

½ teaspoon of salt and place the pan over moderately high heat. Bring the water to the boil, reduce the heat to moderate and cook the artichokes for

30 to

45 minutes, or until the bases are tender. To test if the artichokes are cooked, pull gently on one of the leaves. It should come away easily.

Meanwhile, on a chopping board, season the sole fillets with the remaining salt, white pepper and lemon juice. Carefully roll up the fillets Swiss roll style, securing them with a skewer or thread.

Place the fillets in a medium-sized saucepan and pour in the white wine. Place the pan over low heat and poach the fillets for 15 minutes, basting occasionally.

About 5 minutes before the artichokes and fish are cooked, prepare the mush-rooms. In a medium-sized frying-pan melt the butter over moderate heat. When the foam subsides, add the mushrooms and cook, stirring occasionally, for 2 to 3 minutes. Remove the pan from the heat and set aside.

Remove the artichokes from the heat when they are ready and drain them on kitchen paper towels. When the artichokes are cool enough to handle, remove and discard the hairy choke and prickly leaves.

Arrange the artichokes on a heated serving dish. Spoon a little of the mush-room mixture into each artichoke cavity and cover with the bechamel sauce.

Remove the pan containing the fish from the heat and, with a slotted spoon, transfer the fish to a plate. Remove and discard the skewers or thread and place one fillet roll on top of each artichoke.

Serve immediately.

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