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  Added: May 23, 2012  •  Visited (125)  •  Print version Print this recipe (21)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Catalan Sole
(Lenguado Catalana)
What You Need:
  • 4 artichoke bottoms
  • ¼ pound mushrooms
  • 4 fillets of sole (previously skinned)
  • 2 oz butter
  • ½ pint Bechamel Sauce
  • Fish stock

  • How To Cook:
    1. Cook the artichokes and remove the leaves.

    2. Carefully curl the fillets of sole and tie with cotton to preserve their shape, and then poach them for 10 minutes in boiling fish stock, drain and remove cottons.

    3. Meanwhile peel, chop and fry the mushrooms in the butter, and prepare the bechamel sauce.

    4. Fill the artichoke bottoms with the cooked mushrooms and cover them with the hot bechamel sauce.

    5. Place the curled fillets of sole on top and serve immediately.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Spain
    Dish » Main Courses
    Main Ingredient » Fish » Flounder & Sole
    Main Ingredient » Vegetables » Artichoke
    Main Ingredient » Vegetables » Mushroom

     





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