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Add a photoServings: 8
Ingredients
- 1 1/4 lb Sole filets, 1/2 kilo
- 3/4 lb Fresh salmon fillets, 300 gramas
- 4 x Large eggs
- 1 x Shallot, minced
- 6 Tbsp. Fresh cream
- 2 Tbsp. Tomato paste Salt and pepper, to taste
- 1 Tbsp. Butter
Directions
- 1. Cook shallot in 1 Tablespoons butter just till soft.
- 2. Process sole and shallot with salt and pepper.
- 3.Add in Large eggs and continue processing till smooth.
- 4. Add in cream. Process 5 seconds.
- 5. Spoon half of this mix into an oiled cake pan. ( usei a minha de Pyrex)
- 6. Proceed the same way with the salmon, adding tomato paste.
- 7. Spoon salmon over sole in pan.
- 8. Spoon rest of sole on top of the salmon.
- 9. Cover with foil and bake in bain marie at 350 for 40 min. Serve with tartar sauce at room temperature or possibly hollandaise hot.
- Serving Ideas : As a first course or possibly at a buffet dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 8 servings | |
| Calories 226 | |
| Calories from Fat 113 | 50% |
| Total Fat 12.63g | 16% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 164mg | 7% |
| Potassium 499mg | 14% |
| Total Carbs 1.38g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.71g | 0% |
| Protein 25.63g | 41% |
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