Stuffed Sole Fillets Recipe
Ingredients
| Fillets | 2 Pound, Defrosted | |
| Cucumber | 1/2 Cup (16 tbs), drained | |
| 1 1/4 cups seasoned bread-crumb stuffing | ||
| Worcestershire sauce | 1/2 Teaspoon | |
| Dill pickle juice OR milk to moisten | ||
| Seasoned flour | ||
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Onions | 3 Cup (16 tbs), thinly sliced | |
| Salt, pepper | ||
| Dill seed | 1/2 Teaspoon | |
| Medium | 2 Cup (16 tbs), seasoned | |
| Parmesan cheese | 3 Tablespoon | |
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.
Chef
