Fillets Of Sole San Joaquin Recipe
Ingredients
| Butter | ||
| Onion | 1 , chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Cooked rice | 1/2 Cup (16 tbs), seasoned | |
| Salt | To Taste | |
| Pepper | 1/8 Teaspoon | |
| Eggs | 2 | |
| Milk | 3/4 Cup (16 tbs) | |
| 8 fillets of sole | ||
| Fine dry bread crumbs | ||
| 1 can cream of mushroom soup | ||
| White wine | 1 Cup (16 tbs) | |
Directions
Melt 1/4 cup butter in skillet.
Saute onion and parsley until onion is soft and transparent.
Add rice, 1 /2 teaspoon salt and pspper.
Beat eggs with milk; season lightly with salt.
Spread rice mixture evenly over each fillet; roll up.
Fasten with skewers.
Dip each roll into egg mixture; roll in bread crumbs.
Refrigerate for 30 minutes or longer.
Brown rolls lightly in melted butter; remove to shallow baking dish.
Mix soup with wine.
Simmer for 15 minutes, stirring frequently; pour sauce around sole.
Broil until lightly browned.
Saute onion and parsley until onion is soft and transparent.
Add rice, 1 /2 teaspoon salt and pspper.
Beat eggs with milk; season lightly with salt.
Spread rice mixture evenly over each fillet; roll up.
Fasten with skewers.
Dip each roll into egg mixture; roll in bread crumbs.
Refrigerate for 30 minutes or longer.
Brown rolls lightly in melted butter; remove to shallow baking dish.
Mix soup with wine.
Simmer for 15 minutes, stirring frequently; pour sauce around sole.
Broil until lightly browned.
Chef
