Mushroom & Tomato Stuffed Fillet Of Sole Recipe
Ingredients
| 2 pounds boiled spinach or 1 package frozen spinach | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Bread crumbs | 4 Cup (16 tbs) | |
| 6 fillets of sole | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Butter | 2 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Tomatoes | 2 Medium, quartered | |
| Flour | 2 Tablespoon | |
| Whipped cream | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
Directions
Drain spinach; chop.
Add salt, pepper, 1/3 cup wine, and bread crumbs.
Place mound on one end of each fillet; fold other end over it.
Place in well-greased baking pan with onion, parsley, and remaining wine.
Arrange mushrooms and tomatoes over top; cover with cooking parchment paper.
Bake in 500°F oven 15 minutes.
Remove fillets to heatproof platter.
Thicken gravy remaining in pan with flour blended with a little cold water.
Simmer 2 or 3 minutes; stir constantly.
Remove from heat; add whipped cream and lemon juice.
Pour over fillets; brown in broiler.
Add salt, pepper, 1/3 cup wine, and bread crumbs.
Place mound on one end of each fillet; fold other end over it.
Place in well-greased baking pan with onion, parsley, and remaining wine.
Arrange mushrooms and tomatoes over top; cover with cooking parchment paper.
Bake in 500°F oven 15 minutes.
Remove fillets to heatproof platter.
Thicken gravy remaining in pan with flour blended with a little cold water.
Simmer 2 or 3 minutes; stir constantly.
Remove from heat; add whipped cream and lemon juice.
Pour over fillets; brown in broiler.
Chef
