Stuffed Sole Marguerite Recipe
Ingredients
| Fillets | 2 Pound, Defrosted | |
| Mix | 1 1/4 Cup (16 tbs), seasoned | |
| Melted margarine | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1/2 Teaspoon | |
| 1/2 cup grated cucumber, drained 125 mL | ||
| Hot milk | ||
| Seasoned flour | ||
| 5 or 6 thinly sliced onions | ||
| Salt, pepper | ||
| Dill seed | 1/2 Teaspoon | |
| French dressing or oil | ||
| 2 cups seasoned medium thick white sauce 500 mL | ||
| Parmesan cheese | 3 Tablespoon, grated | |
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.
Chef
