Stuffed Sole Marguerite Recipe
This high on flavor Stuffed Sole Marguerite recipe awaits you!. This Stuffed Sole Marguerite is so tasty that I cannot resist serving it as a Side Dish often. The Stuffed Sole Marguerite is made with Seafood which can be easily found at any grocery store. Not trying out this Stuffed Sole Marguerite after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
2 lbs fresh or defrosted frozen sole fillets 1 kg
1 1/4 cups seasoned stuffing mix 300 mL
1/2 cup melted margarine 125 mL
1/2 tsp Worcestershire sauce 2 mL
1/2 cup grated cucumber, drained 125 mL
Hot milk
Seasoned flour
5 or 6 thinly sliced onions
Salt, pepper
1/2 tsp dill seed 2 mL
French dressing or oil
2 cups seasoned medium thick white sauce 500 mL
3 tbs grated Parmesan cheese 45 mL
Directions
Dry fillets with absorbent paper.
Combine crumb stuffing, half the melted margarine and Worcestershire sauce and cucumber.
Moisten with a little hot milk, then season to taste.
Spread 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 remaining margarine until transparent, then sprinkle with salt, pepper and dill seed.
Spread onions in a greased shallow bake pan and set fish rolls on top.
Brush with French dressing.
Bake at 400F (200C) for 15 minutes.
Remove toothpicks, drizzle fish rolls with the white sauce, sprinkle with cheese.
Return to oven for 5 minutes, then broil until top is lightly browned.
Combine crumb stuffing, half the melted margarine and Worcestershire sauce and cucumber.
Moisten with a little hot milk, then season to taste.
Spread 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 remaining margarine until transparent, then sprinkle with salt, pepper and dill seed.
Spread onions in a greased shallow bake pan and set fish rolls on top.
Brush with French dressing.
Bake at 400F (200C) for 15 minutes.
Remove toothpicks, drizzle fish rolls with the white sauce, sprinkle with cheese.
Return to oven for 5 minutes, then broil until top is lightly browned.
