Sole Stuffed With Mixed Vegetables Recipe
Sole Stuffed With Mixed Vegetables is a well loved stuffed fish preparation that is often made again and again at my home. Try this Sole Stuffed With Mixed Vegetables recipe for yourself and you will understand why it is so addictive!
Ingredients
1 small zucchini, diced
2 celery stalks, finely sliced
1 leek, finely sliced
2 small carrots, diced
4 tsp (20 ml) butter
1/4 Cup (60 ml) diced pork fat back (lardons)
Salt and pepper
10 oz (284 ml) canned
Cream of celery soup
4 small sole, cleaned
3/4 Cup (180 ml) fine breadcrumbs
4 tsp (20 ml) chopped parsley
Directions
– Preheat oven to 375 °F (190 °C).
– In a saucepan, blanch vegetables for 3 minutes in boiling salted water, then drain.
– In a skillet, melt butter and saute lardons and blanched vegetables, season with salt and pepper and cook over low heat for 3 minutes. Add cream of celery soup and cook 3 minutes longer.
– Stuff each sole with the vegetables and place in a baking dish. Pour a small amount of cream of celery soup over the fish, cover with aluminum foil and bake for 25 minutes.
– When cooked, sprinkle mixed breadcrumbs and parsley over the sole, broil for 1 minute or until golden. Spoon pan juices over the fish and serve.
– In a saucepan, blanch vegetables for 3 minutes in boiling salted water, then drain.
– In a skillet, melt butter and saute lardons and blanched vegetables, season with salt and pepper and cook over low heat for 3 minutes. Add cream of celery soup and cook 3 minutes longer.
– Stuff each sole with the vegetables and place in a baking dish. Pour a small amount of cream of celery soup over the fish, cover with aluminum foil and bake for 25 minutes.
– When cooked, sprinkle mixed breadcrumbs and parsley over the sole, broil for 1 minute or until golden. Spoon pan juices over the fish and serve.
