Rolled Sole With Tomato Sauce Recipe
I live by this quote - If more of us valued food and cheer and song above hoarded gold, it would be a merrier world - and have to say that this recipe for European Rolled Sole With Tomato Sauce is the one that I value the most. The European Rolled Sole With Tomato Sauce is eaten as an Appetizer. Its good to make Rolled Sole With Tomato Sauce for your family member whose diet is full of High Protein recipes. This delicious awaits you, try it right away!.
Ingredients
1 3/4 lb sole
4 tbsp lemon juice
Salt
Celery salt
Sweet paprika pepper
2 tbsp mild mustard
1/2 cup dry white wine
3 tbsp butter
1 chopped small onion
3/4 lb finely chopped tomatoes
1/4 cup all-purpose (plain) flour
4 tbsp tomato concentrate
Few drops Tabasco sauce
Directions
Sprinkle the fish with the lemon juice reserving 1-2 tablespoons.
Leave to stand for 30 minutes.
Drain and sprinkle with the salt, celery salt and paprika.
Cut the fillets into long strips 2 inches (5 cm) wide.
Spread one side of each fillet with mustard and roll up.
Secure with wooden toothpicks (cocktail sticks).
Arrange the fish inadishand pouroverthewine.
Cover and microwave on HIGH for 5 minutes.
Leave to stand for 3 minutes.
To make the sauce, melt the butter in a dish in the microwave for 1 minute on HIGH.
Stir in the onion and tomato and cook on HIGH for 2 minutes.
Remove the dish from the oven and stir in the flour, stir well.
Gradually add 3/4 cup (175 ml/6 fl oz) of water, tomato concentrate, the remaining lemon juice and a dash of Tabasco.
Cook on HIGH for 5 minutes, stir and cook for a further 3 minutes on HIGH.
Remove the sticks from the fish.
Pour the cooking liquid into the sauce and strain the sauce over the fish.
Reheat on HIGH for 5 minutes.
Leave to stand for 30 minutes.
Drain and sprinkle with the salt, celery salt and paprika.
Cut the fillets into long strips 2 inches (5 cm) wide.
Spread one side of each fillet with mustard and roll up.
Secure with wooden toothpicks (cocktail sticks).
Arrange the fish inadishand pouroverthewine.
Cover and microwave on HIGH for 5 minutes.
Leave to stand for 3 minutes.
To make the sauce, melt the butter in a dish in the microwave for 1 minute on HIGH.
Stir in the onion and tomato and cook on HIGH for 2 minutes.
Remove the dish from the oven and stir in the flour, stir well.
Gradually add 3/4 cup (175 ml/6 fl oz) of water, tomato concentrate, the remaining lemon juice and a dash of Tabasco.
Cook on HIGH for 5 minutes, stir and cook for a further 3 minutes on HIGH.
Remove the sticks from the fish.
Pour the cooking liquid into the sauce and strain the sauce over the fish.
Reheat on HIGH for 5 minutes.
