Stuffed Sole Fillets Recipe
Ingredients
2 lbs. fresh or defrosted frozen sole fillets
1/2 cup grated, peeled cucumber, drained
1 1/4 cups seasoned bread-crumb stuffing
1/2 tsp. Worcestershire sauce
Dill pickle juice OR milk to moisten
Seasoned flour
1/4 cup melted butter or margarine
3 cups thinly sliced onions
Salt, pepper
1/2 tsp. dill seed (optional)
2 cups seasoned medium-thick cream sauce OR 1 (10 oz.) can celery soup diluted with 1/2 cup sweet or sour cream
3 tbs. Parmesan cheese
Directions
Dry the sole fillets.
Combine the cucumber, bread-crumb stuffing and worcestershire sauce, then moisten with dill juice or milk.
Season to taste and spread the centre of each fillet with a heaping tablespoon of the mixture.
Roll up and secure with toothpicks.
Sprinkle with seasoned flour.
Saute the sliced onions in butter.
Then sprinkle with salt, pepper and dill seed.
Spread in a shallow 8 x 12 inch pan and set fish rolls on top.
Brush rolls with melted butter.
Bake at 400F for 15 minutes.
Remove toothpicks from the fish rolls and drizzle with the cream sauce.
Sprinkle with the cheese.
Return to oven for 5 minutes, then broil until top is lightly browned.
Sprinkle with paprika or chopped parsley.
Combine the cucumber, bread-crumb stuffing and worcestershire sauce, then moisten with dill juice or milk.
Season to taste and spread the centre of each fillet with a heaping tablespoon of the mixture.
Roll up and secure with toothpicks.
Sprinkle with seasoned flour.
Saute the sliced onions in butter.
Then sprinkle with salt, pepper and dill seed.
Spread in a shallow 8 x 12 inch pan and set fish rolls on top.
Brush rolls with melted butter.
Bake at 400F for 15 minutes.
Remove toothpicks from the fish rolls and drizzle with the cream sauce.
Sprinkle with the cheese.
Return to oven for 5 minutes, then broil until top is lightly browned.
Sprinkle with paprika or chopped parsley.
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