Cook Culinary Studio

 
 
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baked Sole with smoked salmon sauce
Picture
crumbed hake with smoked salmon sauce
These take minutes to prepare, in fact you could get everything done on the morning or night before and just pop into the oven 20 minutes before serving.

2 large soles  
Salt and pepper
Melted garlic butter or plain butter
Chopped parsley or dill to garnish 

 Sauce
½ cup sour cream
100g pack of smoked salmon or trout, diced
Freshly ground black pepper
2 TBS fresh white breadcrumbs
1 TBS chopped chives or parsleyto garnish
 

  1. Mix sauce ingredients, cover and refrigerate to allow salmon to soften
  2. Season soles with salt and pepper, brush with melted butter and place on an ovenproof serving platter.
  3. Cover with cling wrap and refrigerate till serving time.
  4. Bake soles at 200 ˚C for 15 minutes.
  5. Dollop sauce on top and bake for a further 5 minutes.
  6. Garnish with fresh herbs
 COOK’S Notes:

Substitute soles for fresh crumbed hake from woolies, or the crumbed soles from the frozen section. Just lightly heat the sauce ingredients in the microwave 

I paid R60 for 3 medium soles (2 for Craig and 1 for me) from Honeydew fish City. I did not like the look of their frozen salmon and bought the fresh smoked trout ribbons (R36) from Woolies. You could also use kingklip or fresh hake.
 


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