West Indies' Sole Fillets

Updated at: Mon, 10 Jun 2024 00:53:40 GMT

Step 1

Ask your fish store to prepare the fillets of sole, and to keep the heads and fish bones for you. Roll the fillets and secure them with the toothpicks.

Step 2

Brown the sliced onions in olive oil until they are nice and golden. Remove and replace with 2 fresh tablespoons of oil and brown the flour. Be patient, the flour has to turn dark brown, like the skin of a chestnut. Then add the water, put back the fried onions, add the bouillon cube, tomato paste, heads and bones of sole, and the pieces of the fat fish. Stir until it boils, add salt, and crush the red peppers. Let it simmer on I low flame for an hour.

Step 3

To this liquid add the vinegar and curry. Then poach your fillets in it for 15 minutes.

Step 4

In a bowl crush the red caviar and rum. Remove the fillets and mix the fish roe with the liquid, let it boil gently, pour over the fillets and serve.

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