Rolled Sole Fillet

Contributed By

Published

Ingredients

  • a mix of parsley, onion, green and red pepper, mushroom, celery, aparagus finely chopped
  • 4 large sole fillets
  • 1/2 cup water
  • 1 tsp vinegar
  • 2 bay leaves
  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 tsp mustard

Preparation

  1. Place fillets on a board and sprinkle with vegetable mixture
  2. Roll up and secure with a toothpick
  3. Place in a flat dish and add any remaining mixture around them, add water, vinegar and bay leaves.
  4. Cover and bake at 180 C for 25 to 30 mins or covered in a microwave on high for 3 mins or until fish is opaque.
  5. Allow to stand, then remove bay leaves, pour off the liquid and keep it.
  6. Make a sauce by melting butter, add flour and mustard and cooking briefly before adding fish liquid plus sufficient milk to make a fairly thin sauce
  7. Reheat and add salt and pepper to taste. Pour over fillets. Sprinkle with parmesan cheese and reheat.