4 sole fillets, 4 oz each
1 egg yolk
1 1/2 tbsp lemon juice
1/4 tsp dry mustard
1 tbsp oyster sauce
5 to 6 drops sesame oil
1 1/2 tsp grated fresh ginger
4 tbsp olive oil
4 green onions, chopped
A Recipe for
Gingered Sole Fillets
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This Recipe for Gingered Sole Fillets is one of thousands in the Recipes-to-go Asian Cookbook.
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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If you enjoy this Gingered Sole Fillets Recipe - you should enjoy the recipe collections you can find on the websites below:
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The way you cut your meat reflects the way you live. |
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This is a recipe for Gingered Sole Fillets from the recipe cookbook of Recipes-to-go (Asian)
Without ice cream, there would be darkness and chaos. |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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A crust eaten in peace is better than a banquet partaken in anxiety. |
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What do snowmen eat for breakfast? Snowflakes. |
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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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Wipe sole fillets and place on foil lined broiler pan. Preheat
broiler. Place next 6 ingredients in a food processor, blender and
process 20 seconds.
Gradually pour in olive oil, processing all the time. Process 30
seconds until well combined and slightly thickened. Spread mixture
over sole fillets.
Broil just until fish is opaque, about 4 inch from the heat. Top of
fillets will darken as the sauce caramelizes. Serve with chopped
green onion on top of fillets. Makes 4 servings.
Origin: Appeal, Fall 1992 Shared by: Sharon Stevens
Serves: 4
Gingered Sole Fillets Recipe brought to you by Recipes To-Go