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Grilled lemon sole with Choron sauce - best bbq grill for camping

by:Longzhao BBQ     2020-05-24
Grilled lemon sole with Choron sauce  -  best bbq grill for camping
INGREDIENTS 3 tbsp white wine vinegar 3 tbsp white wine 10 black pepper, lightly chopped 2 tbsp scallions, peeled, chopped 1 teaspoon chopped fresh tarragon leaves
Range egg yolk 200g/7 oz butter, melted 1 tablespoon chopped fresh flat leaf parsle2 tbsp olive oil 8 lemon sole slice Salt and freshly ground black pepper 1 teaspoon Dijon mustar refuel salt and fresh ground black pepper g/5 oz parsley, leave only sausage sauce and place white wine vinegar, white wine, black pepper, scallions and tarragon in non
Reaction Pan, cooked.
Reduce heat and reduce the amount of liquid cooked into the pan to about 1 tablespoon.
Add water and tomato sauce to the pan and stir well.
Stir in egg yolk, stir 3-
4 minutes at low heat or until blistering.
Gradually pour the butter into a thin and stable stream and stir until all the butter is added and the sauce is thick.
Season, season with salt and freshly ground black pepper, and then filter the sauce through a fine sieve.
Discard the solids left in the sieve.
Keep warm before you are ready for service.
Stir the parsley into the sauce before serving.
Preheat the grill to a height.
Lightly lubricate the baking tray with olive oil.
Lemon sole, fillet the sole-
Served with a prepared baking tray, seasoned with salt and freshly ground black pepper. Grill for 3-
4 minutes, or until the skin becomes crispy and yellow
It is brown and the fish is cooked. (
When the fish is cooked, the meat should be opaque all the way and it is easy to peel off with a fork. )
Remove the fish from the grill and set aside rest 1-2 minutes.
For the parsley, Stir Dijon mustard, white wine vinegar and vegetable oil in a small bowl until it is emulsified.
Season with salt and fresh black pepper.
Place the water celery in a bowl, pour it on the seasoning, stir well and apply a layer.
To serve, put 2 fillets on each serving plate.
Place the water celery next to it and then add sausage sauce to the fish.
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