Sole With Asparagus

Ingredients

• 1 or 2 fillets of sole
• 1 small knob of margarine
• seasoning
• little milk
• little lemon juice
• 4 asparagus tips, cooked until just tender

Cut the stalks from the asparagus, leaving pieces about 1 inch in length. Pound the rest of the stalks, adding lemon juice and seasoning. Put into the fillets and roll tightly. Steam with the margarine and milk between 2 plates over boiling water. Drain and garnish with the tips.

Baked Skate With Sauerkraut

Ingredients

• 450g (1 lb.) skate
• 2 tbs butter
• flour
• salt
• 1 small sliced onion
• bayleaves, peppercorns, cloves
• 275 ml (½ pint) milk

Cut the fish into steaks, rub with salt and leave for one hour. bring the milk with onion, cloves, bay leaves and peppercorns to the boil, then add the fish. Let the milk boil once more and leave the fish to simmer for only five minutes - no longer.

Strain from the liquid and leave to dry on a sieve. Rub with melted butter or warm olive oil, and roll in seasoned flour. Wrap in cooking paper, bake in hot oven. Serve with boiled sauerkraut and a tomato salad.

General Purpose Fish Stock

Fischbrühe
Ingredients

• 2280 ml (4 pints water)
• 1 leek or onion
• 2 carrots
• Peppercorns and a bayleaf
• 25g (1 oz) butter
• 1 tsp salt

Bring to the boil and cook for ten minutes before adding the fish.

How To Fillet A Flat Fish

How to fillet a flat fish in six easy steps:

1. Lay the scaled, cleaned and gutted fish on a working surface, white side uppermost, with the tail towards you. Using a sharp flexible knife cut between the fins and the body, down the centre line of the body and under the head.
2. Working from head to tail and from the centre outwards, cut away the left hand fillet, keeping the blade of the knife flat against the bone.
3. Turn the fish so that the head is towards you and remove the second fillet in the same way.
4. Turn the fish over so that the black skin is uppermost and treat as for the white side.
5. To remove the black skin, rub the fish with a little salt and, gripping the tail end of the fillet, saw gently along the skin to remove the flesh.
6. Wash the fillets in cold running water and pat dry with a paper towel.