MEAT, FISH &
POULTRY
France |
|
FILLET OF SOLE | (for 2 portions) |
Total cooking time: approx.
Utensils: shallow oval gratin dish with lid (approx. 26 cm long)
Ingredients
400 g fillet of sole
1lemon, untreated
2tomatoes (150 g)
1 tsp | butter or margarine to grease the dish |
1 tbsp | vegetable oil |
1 tbsp | parsley, chopped |
| salt & pepper |
4 tbsp | white wine (30 ml) |
2 tbsp | butter or margarine (20 g) |
Italy
QUAILS IN CHEESE AND HERB SAUCE
Total cooking time: approx.
Utensils: kitchen twine
| flat round gratin dish |
| (diameter approx. 22 cm) |
| bowl with lid (2 Iitre capacity) |
Ingredients | |
4 | quails (600 g) |
| salt & pepper |
200 g | streaky bacon, thinly sliced |
1 tsp | butter or margarine to grease the dish |
1 tbsp | fresh parsley |
| rosemary & basil, finely chopped |
150 ml | port |
250 ml | meat stock |
2 tbsp | butter or margarine (20 g) |
2 tbsp | flour (20 g) |
50 g | grated Emmental cheese |
1.Wash the fish and pat dry. Remove any bones.
2.Slice the lemon and the tomatoes finely.
3.Grease the gratin dish with butter. Place the fish in it and drizzle with vegetable oil.
4.Sprinkle the fish with parsley, lay the slices of tomato on top and season. Lay the slices of lemon on top of the tomato and pour the white wine over this.
5.Dot the lemon with butter, cover and cook.
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Leave the fish fillets to stand for 2 minutes after cooking.
Tip:
You can also use rosefish, halibut, mullet, plaice or cod in this recipe.
1.Wash the quails and carefully dab them dry. Season with salt and pepper inside and out, wrap bacon around each bird, and tie up tightly with the twine.
2.Grease the dish, place the quails in the dish and cook. Turn over once halfway through.
10-12 min. 
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3.Chop the herbs very fine, sprinkle over the quails, and pour the port over the top. Continue to cook the quails.
13-15 min. 
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Take the quails out of the roasting sauce.
4.To make the sauce, heat the meat stock in the covered bowl.
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Blend the butter with the flour, stir into the liquid, allow to boil, and cook. Stir once halfway through.
1-2 min. 
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5.Stir the cheese into the sauce. Add the cheese sauce to the sauce, stir everything together well, and reheat.
approx. 1 min. 
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6.Pour the sauce over the quails and serve.
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