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Mushroom-Stuffed Sole Fillets
Serves 4
- 4 tbsp butter
- 1 onion, finely chopped
- 5 cups (375 g) mushrooms, finely chopped
- 2 large sale, skinned and each cut into 4 fillets
- 1 cup (250 ml) dry white
wine
- 2 tsp chopped fresh tarragon
- salt and black pepper
- 1 cup (250 ml) heavy cream
- squeeze of lemon juice
STEPS :
- Melt half of the butter in asaucepan,addthe onion and mushrooms, and cook gently
for 5 minutes.
- Roll the fillets. Stand the rolls in a shallow ovenproof dish and
fill them with the mushroom mixture.
- Add the wine, tarragon, and salt and pepper to taste. Cover with foil and bake in
a 350癋 (l80癈) oven for 15 minutes or until the fish is opaque and the flesh flakes
easily.
- Remove the fish from the dish and keep warm. Pour the juices into a pan and boil
for 3 minutes or until reduced by half. Stir in the cream and lemon juice, taste
for seasoning, and serve immediately.
Rolling the fillets
Bring around the 2 ends of each fillet to form a circle, with the
smaller tail end on the outside.
Thread a wooden toothpick through both ends of each fillet to seal.
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