Rolled Fillets Of Sole Lucie Recipe
Ingredients
| 2 pounds fillet of sole | ||
| Carrot | 1 Large, grated | |
| 4 shallots with greens, minced | ||
| Lemon | 1 , thinly sliced | |
| 1 tube of anchovy paste | ||
| Capers | 2 Tablespoon | |
| White wine | 1/4 Cup (16 tbs) | |
| Lemon | 1/2 , pressed | |
| Celery greens, chopped | ||
| Bay leaves | 2 , crushed | |
| Parsley sprigs | 2 , chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wipe fillets with damp cloth.
Cut them to obtain similar sizes if possible.
Lay one by one on a piece of waxed paper, sprinkle each of them with lemon, salt and pepper.
Spread anchovy paste evenly (approximately 1 teaspoon on each).
Roll fillet, fix with toothpick.
Place on bottom of clay baker: carrots, shallots, herbs, and lemon slices.
Line up fish rolls.
Moisten with wine and lemon juice again.
Close and bake.
Before serving, remove toothpicks.
Put 3 or 4 capers on top of each roll.
Cut them to obtain similar sizes if possible.
Lay one by one on a piece of waxed paper, sprinkle each of them with lemon, salt and pepper.
Spread anchovy paste evenly (approximately 1 teaspoon on each).
Roll fillet, fix with toothpick.
Place on bottom of clay baker: carrots, shallots, herbs, and lemon slices.
Line up fish rolls.
Moisten with wine and lemon juice again.
Close and bake.
Before serving, remove toothpicks.
Put 3 or 4 capers on top of each roll.
Chef
