Fillet Of Sole Pane Recipe
Ingredients
| 1 4 1/2-oz.jar sliced mushrooms | ||
| Butter | 3 Tablespoon, melted | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | 1 | |
| 1 1/2 lb. sole fillets | ||
| Egg | 1 , beaten | |
| Milk | 1/4 Cup (16 tbs) | |
| 3/4 c. fine bread crumbs | ||
| Cooked rice | 2 Cup (16 tbs) | |
Directions
Preheat oven to 400 degrees.
Drain mushrooms; saute in butter in skillet until lightly browned.
Stir in pecans; sprinkle lightly with salt and pepper.
Spread mushroom mixture on fillets.
Roll tightly; skewer with wooden picks.
Combine egg, milk and 1/2 tea- spoon salt.
Dip fillets into egg mixture; roll in bread crumbs.
Spoon rice into greased casserole.
Arrange fillets over rice.
Bake for about 20 minutes or until fish flakes easily.
Garnish with parsley and lemon slices.
Drain mushrooms; saute in butter in skillet until lightly browned.
Stir in pecans; sprinkle lightly with salt and pepper.
Spread mushroom mixture on fillets.
Roll tightly; skewer with wooden picks.
Combine egg, milk and 1/2 tea- spoon salt.
Dip fillets into egg mixture; roll in bread crumbs.
Spoon rice into greased casserole.
Arrange fillets over rice.
Bake for about 20 minutes or until fish flakes easily.
Garnish with parsley and lemon slices.
Chef
