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What You Need:
(To Serve: 1 - 2)
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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
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Translate this recipe:
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| How To Cook: |
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1. Get the fishmonger to remove the fish head and dark skin.
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2. If fresh shrimps are used, shell them and cook in boiling water for 15 minutes; drain, then reduce the liquid to 2 cups.
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3. Melt 2 tablespoons butter and fry the shrimps slowly until they begin to color.
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4. Add the flour, shrimp liquor or light-colored stock, seasonings and lemon juice and bring to the boil, stirring.
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5. Season the fish inside and out, put into a baking dish, skin side down, and dot with butter.
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6. Put in a moderate oven (350°F) and cook for 10 minutes, basting it with its own juice.
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7. Add the hot shrimp sauce and continue to cook, basting with the sauce, until nearly cooked.
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8. Sprinkle the buttered crumbs over the top and allow to brown.
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