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Sole with sea urchin sauce
Lenguado con salsa de erizos
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 2014
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 15
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.
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