July 15, 2019


Sole fillets - 4
Lemon juice - 1 tbsp
Japanese light soy sauce - 2 tbsp
Mirin, sake or dry sherry - 1 tbsp + 1/2 tsp sugar
Ground ginger - 1/2 tsp
Small skinned tomatoes - 8
Salt to taste
Parsley - few sprigs


  • Rinse the sole fillets and dry with kitchen paper.
  • For the marinade mix together the lemon juice, soy sauce, mirin mixture and ground ginger.
  • Add the fish fillets and leave to stand for 30 minutes, turning regularly.
  • Halve the tomatoes, remove the seed and sprinkle the insides with a little salt.
  • Place flat sides downward on a piece of kitchen paper and leave to drain for at least 10 minutes.
  • Cut each sole fillet lengthwise into 4 narrow strips.
  • Roll up the strips and secure with wooden skewers.
  • Quickly broil the fish rolls until dark brown on both sides under a very hot grill.
  • Baste the rolls continually with the remaining marinade while cooking.
  • Remove the wooden skewers and place the rolls inside the hollowed out tomatoes.
  • Garnish the snacks with parsley. 

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