Fillet Of Sole En Croute Recipe
Would you like to try a special fillet of sole en croute recipe? Use the freshest of fish available to get a delicious fillet of sole en croute. Your near and dear ones including your pals will vouch for this tempting fillet of sole en croute recipe. Try it.
Ingredients
4 small fillets of sole
Salt, pepper, thyme, tarragon
2 Tbs. butter or margarine
1/2 cup julienne onions
1/2 cup julienne mushrooms
1/2 cup julienne carrots
1 17 1/4-oz. package Pepperidge Farm Frozen
1 egg, beaten
Directions
Sprinkle sole fillets lightly with salt, pepper, thyme and tarragon, and refrigerate.
Melt butter in skillet; cut vegetables into narrow matchstick-like strips (julienne) and add to skillet.
Season with salt and pepper and cook briefly, 3€”5 minutes.
Vegetables should remain crisp.
Allow puff pastry sheets to thaw for 20 minutes, then unfold and cut each sheet into 4 squares.
On a lightly floured surface, roll first square until it's slightly larger than the fillet.
Place fillet in center of pastry, spoon 1/4 cup of the julienne mixture on top.
Roll second square of pastry only enough to cover sole fillet and border of the first sheet.
Firmly press down edges to seal, trim excess with pastry wheel.
If desired, use scraps to decorate pastry and attach with beaten egg.
Repeat with remaining sole fillets and pastry.
Place on baking sheet, brush top with beaten egg and bake in preheated 375°F. oven for 25-30 minutes or until golden brown.
Melt butter in skillet; cut vegetables into narrow matchstick-like strips (julienne) and add to skillet.
Season with salt and pepper and cook briefly, 3€”5 minutes.
Vegetables should remain crisp.
Allow puff pastry sheets to thaw for 20 minutes, then unfold and cut each sheet into 4 squares.
On a lightly floured surface, roll first square until it's slightly larger than the fillet.
Place fillet in center of pastry, spoon 1/4 cup of the julienne mixture on top.
Roll second square of pastry only enough to cover sole fillet and border of the first sheet.
Firmly press down edges to seal, trim excess with pastry wheel.
If desired, use scraps to decorate pastry and attach with beaten egg.
Repeat with remaining sole fillets and pastry.
Place on baking sheet, brush top with beaten egg and bake in preheated 375°F. oven for 25-30 minutes or until golden brown.
