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Sole w/Lemon Souffle Topping (D/P, TNT)
Source: Ina Paarman Cookbook (South African)
Serves: 4

4 medium sole fillets (about 6 to 8 oz. each)
Seasoned salt
1 tsp. sugar
2 tbsp. melted garlic butter, or olive oil
1/2 cup mayonnaise or sour cream
2 egg yolks
2 tsp. grated lemon rind
Handful of parsley, chopped
2 egg whites

Pre-heat oven to 425°F (220°C).

Season the fish with the seasoned salt and sugar, and dip in flour. Brush with garlic butter or oil on both sides.

Place individually on ovenproof plates or in a baking dish. Place the fish in the oven and bake for 5 minutes.

Mix the mayonnaise, egg yolks, lemon rind, and parsley. Beat the egg whites to the soft-peak stage. Fold whites into the sauce.

Open the oven door and spoon the sauce over each fish. Bake for 10 to 15 minutes until puffed and golden brown.

Poster's Notes:
Supposedly good with French fries and tomato salad. I did not use these as sides, it is what the recipe suggests though. Also, I just put in a few drops of lemon juice instead of grating the lemon rind.

Posted by Adiva Bloch

Nutritional Info Per Serving: N/A