Sole with sea urchin sauce

Name: Sole with sea urchin sauce (Lenguado con salsa de erizos)
Yield: Serves 6
Cuisine: Chilean
Ingredients: cooked rice and lemon or lime wedges, to serve; cooked rice and lemon or lime wedges, to serve; 15 ml/1 tbsp olive oil; 6 sole fillets, each weighing about 225 g/8 oz; cooked rice and lemon or lime wedges, to serve; salt; 15 ml/1 tbsp plain (all-purpose) flour; 475 ml/16 fl oz/2 cups milk; 2 sea urchins, prepared; 75 ml/5 tbsp double (heavy) cream; 50 g/2 oz/2 tbsp butter, plus extra for frying

Lenguado con salsa de erizos

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Sole is a highly valued fish in Chilean cuisine. Because it has a delicate and delicious flesh it is most often very simply pan-fried in butter, but here an unusual sea urchin sauce gives the dish a rich and unique finish that helps complements the fine flavour and aroma of the sole.

Ingredients

50 g/2 oz/2 tbsp butter, plus extra for frying
15

Americas
Chile
Fish course
Pescatarian

Method

Prepare a white sauce by melting the butter in a pan over a medium heat. Add the flour, stir to form a paste and cook for about 2 minutes. Remove from the heat.
Beat a splash of milk into the paste, then another, and return the pan to the heat. Continue adding the milk little by little, whisking well, until the mixture is creamy and thick.