Sole With Lemon Souffle Topping |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was quite an attractive dish and yet so simple. The original source was Ina Paarman Cookbook (South African) I used whiting, but I think most delicate white fish would work fine. Ingredients:
6 sole fillets |
1 teaspoon seasoning salt |
1 teaspoon sugar |
1/2 cup flour |
2 tablespoons melted garlic butter or 2 tablespoons olive oil |
1/2 cup mayonnaise or 1/2 cup sour cream |
2 egg yolks |
2 teaspoons grated lemon rind |
1/4 cup fresh parsley, chopped |
2 egg whites |
Directions:
1. Preheat oven to 425°F (220°C).
2. Season the fish with the seasoned salt and sugar, and dip in flour. Brush with garlic butter or oil on both sides.
3. Place individually on ovenproof plates or in a baking dish. Place the fish in the oven and bake for 5 minutes.
4. Mix the mayonnaise, egg yolks, lemon rind, and parsley. Beat the egg whites to the soft-peak stage. Fold whites into the sauce.
5. Open the oven door and spoon the sauce over each fish. Bake for 10 to 15 minutes until puffed and golden brown.
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