|
| |
Sole In Shrimp Sauce
(Lunguado Em Molho De Camarao)
|
|
|
| What You Need: |
|
|
|
1 medium-sized sole or flounder
2 cups shrimp liquor, if available, or light stock
½ pound fresh shrimps or packet frozen ones
Salt and pepper
A little grated nutmeg
¼ cup butter
1 tablespoon lemon juice
1 teaspoon flour
Buttered crumbs
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Get the fishmonger to remove the fish head and dark skin.
|
2. If fresh shrimps are used, shell them and cook in boiling water for 15 minutes; drain, then reduce the liquid to 2 cups.
|
3. Melt 2 tablespoons butter and fry the shrimps slowly until they begin to color.
|
4. Add the flour, shrimp liquor or light-colored stock, seasonings and lemon juice and bring to the boil, stirring.
|
5. Season the fish inside and out, put into a baking dish, skin side down, and dot with butter.
|
6. Put in a moderate oven (350°F) and cook for 10 minutes, basting it with its own juice.
|
7. Add the hot shrimp sauce and continue to cook, basting with the sauce, until nearly cooked.
|
8. Sprinkle the buttered crumbs over the top and allow to brown.
|
|
|
|
|
|
|
|
