Saucy Seasoned Sole Recipe
Ingredients
| Bread | 2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1-1/2 lb sole or turbot fillets | ||
| Onion | 2 Tablespoon, minced | |
| Parsley | 2 Tablespoon, chopped | |
| CHEESE SAUCE | ||
| Butter | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| 1/2 cup shredded old Cheddar cheese | ||
| Chopped tomatoes | 1/2 Cup (16 tbs), drained | |
| Dried oregano | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| 1/4 tsp each salt and pepper | ||
| 1/4 tsp each salt and pepper | ||
Directions
CHEESE SAUCE: In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.
Gradually whisk in milk until smooth; cook, whisking, for 5 to 7 minutes or until thickened.
Reduce heat and simmer for 1 minute.
Stir in Cheddar cheese, tomatoes, oregano, salt and pepper.
Set aside.
Spread bread cubes on baking sheet; bake in 350°F (180°C) oven for 10 to 12 minutes or until dry but not browned.
Set aside.
In skillet, melt butter over medium heat; cook mushrooms, celery and garlic for 5 minutes or until softened.
Stir in 1/4 cup (50 mL) of the sauce; stir in bread cubes.
Season with salt and pepper to taste.
Divide bread mixture among fish fillets, spreading almost to edges; roll up jelly roll-style, fastening with toothpicks if necessary.
Arrange rolls in single layer in shallow greased baking dish.
Add onion and parsley to remaining sauce; pour over rolls.
Bake in 350°F (180°C) oven for 30 minutes or until fish flakes easily when tested with fork.
Gradually whisk in milk until smooth; cook, whisking, for 5 to 7 minutes or until thickened.
Reduce heat and simmer for 1 minute.
Stir in Cheddar cheese, tomatoes, oregano, salt and pepper.
Set aside.
Spread bread cubes on baking sheet; bake in 350°F (180°C) oven for 10 to 12 minutes or until dry but not browned.
Set aside.
In skillet, melt butter over medium heat; cook mushrooms, celery and garlic for 5 minutes or until softened.
Stir in 1/4 cup (50 mL) of the sauce; stir in bread cubes.
Season with salt and pepper to taste.
Divide bread mixture among fish fillets, spreading almost to edges; roll up jelly roll-style, fastening with toothpicks if necessary.
Arrange rolls in single layer in shallow greased baking dish.
Add onion and parsley to remaining sauce; pour over rolls.
Bake in 350°F (180°C) oven for 30 minutes or until fish flakes easily when tested with fork.
Chef
