Mushroom & Tomato Stuffed Fillet Of Sole Recipe
Ingredients
2 pounds boiled spinach or 1 package frozen spinach
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry white wine
4 cup bread crumbs
6 fillets of sole
1/2 cup finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons butter
1 cup sliced mushrooms
2 medium tomatoes, peeled, quartered
2 tablespoons flour
1/4 cup whipped cream
1 tablespoon lemon juice
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.
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