Stuffed Sole Victoria Recipe
Ingredients
| Sole fillet | 1 Pound | |
| Bacon strips | 8 | |
| Butter | 1 Tablespoon | |
| 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) |
Nutrition Facts
Serving size
Calories 384 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 78 mg26%
Sodium 1006.4 mg41.9%
Total Carbohydrates 20 g6.5%
Dietary Fiber 0.7 g2.8%
Sugars 6.5 g
Protein 18 g36.8%
Vitamin A 15.9% Vitamin C 18.5%
Calcium 5.7% Iron 6%
*Based on a 2000 Calorie diet
Directions
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 °F. 15 minutes or until fish flakes easily.
Serve with tartar sauce, quickly cooked spinach and beet salad.
Chef
