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Stuffed Sole Victoria Recipe
|Sole fillet||1 Pound|
|Chopped onion||1 Tablespoon|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Bread crumbs||1 Cup (16 tbs)|
|Worcestershire sauce||3 Dash|
|French dressing/Milk||4 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
Calories 388 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 78 mg
Sodium 815.1 mg34%
Total Carbohydrates 17 g5.8%
Dietary Fiber 0.7 g2.8%
Sugars 6.8 g
Protein 18 g36.9%
Vitamin A 15.9% Vitamin C 18.5%
Calcium 6% Iron 6.5%
*Based on a 2000 Calorie diet
Saute' bacon slices lightly until fat turns clear.
Set bacon aside.
Add butter to the pan with onion and mushrooms.
Saute until onion is clear.
Remove from heat, and add pars-ley, bread crumbs, Worcestershire sauce and enough French dressing to moisten.
Taste for seasoning.
Spread stuffing on each fillet, and roll up.
Wrap each roll barber-pole fashion with a strip of bacon, and secure with toothpicks.
Place side by side in a shallow baking dish.
Brush with melted butter.
Pour wine around the rolls, and bake at 450 Ã‚Â°F. 15 minutes or until fish flakes easily.
Serve with tartar sauce, quickly cooked spinach and beet salad.