Sole in cauliflower
Instructions
Boil florets in salted boiling water; Let them cool down.
Cook the fillets of sole, drain and arrange on a serving dish round plate.
In a pan add butter, carrot, celery and chopped onion, add salt and let cool and blend all together ten florets of cauliflower.
Together with the jar of cream yoghurt and some lemon drops.
Mix with care.
Pour the sauce over the fish fillets and garnish the dish all around with the florets.
Serve.
Ingredients and dosing for 6 persons
- 12 sole fillets
- 20 florets of cauliflower
- Carrot
- Celery
- Onion
- 1 whole yoghurt
- 30 g of butter
- Pepper
- Salt
- Few drops of lemon juice