|Recipes:- Shrimp Sauce 1/4 cup [60 mL] softened butter 1 small garlic clove 1 [5-ounce / 142-g] pack small frozen shrimps, thawed 3/4 cup [190 mL] water 1/4 cup [60 mL] dry white wine 2 tablespoons [30 mL] flour 1 tablespoon [15 mL] freshly chopped dill 1 tablespoon [15 mL] lemon juice Salt and pepper, to taste Ingredients Recipes:- Sole Fillets 4 sole fillets 2 eggs 1 teaspoon [5 mL] water 1/2 cup [125 mL] flour 18 soda crackers 3/4 cup [190 mL] slivered almonds Salt and pepper, to taste 1/4 cup [60 mL] butter 1/4 cup [60 mL] oil||
In a casserole, melt 1 tablespoon [15 mL] of the softened butter over medium heat.
Cut garlic clove into 3 parts; cook garlic in melted butter for 2 minutes, then throw away garlic.
Cook shrimps in garlic butter for 3 minutes, until of a nice pink color.
Pour in water and dry white wine.
In a bowl, mix together remaining softened butter and flour; stir into liquid mixture.
Bring to a boil; cook, stirring, for 3 minutes, until sauce is thick.
Mix in dill and lemon juice.
Salt and pepper.
Keep warm, while preparing fish.
Preparation Recipes:- Sole Fillets Wipe dry sole fillets. In a shallow dish, beat together eggs and water. Transfer flour onto a plate. In a food processor, finely crumble together soda crackers and almonds. Salt and pepper soda cracker mixture; transfer onto a clean plate. Coat each fillet with flour and then dip fillets into beaten eggs mixture; completely coat each fillet with almond mixture. In a frypan, heat together butter and oil, over medium-high heat. Brown coated sole fillets for 3 to 4 minutes on each side, until fish can easily be broken up with a fork. Coat sole fillets with shrimp sauce and serve.