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Mushroom-Stuffed Sole Fillets

Serves 4
Mushroom-Stuffed Sole Fillets
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 5 cups (375 g) mushrooms, finely chopped
  • 2 large sale, skinned and each cut into 4 fillets
  • 1 cup (250 ml) dry white wine
  • 2 tsp chopped fresh tarragon
  • salt and black pepper
  • 1 cup (250 ml) heavy cream
  • squeeze of lemon juice

STEPS :

  1. Melt half of the butter in asaucepan,addthe onion and mushrooms, and cook gently for 5 minutes.
  2. Roll the fillets. Stand the rolls in a shallow ovenproof dish and fill them with the mushroom mixture.
  3. Add the wine, tarragon, and salt and pepper to taste. Cover with foil and bake in a 350°F (l80°C) oven for 15 minutes or until the fish is opaque and the flesh flakes easily.
  4. Remove the fish from the dish and keep warm. Pour the juices into a pan and boil for 3 minutes or until reduced by half. Stir in the cream and lemon juice, taste for seasoning, and serve immediately.

Rolling the fillets

Mushroom-Stuffed Sole Fillets

Bring around the 2 ends of each fillet to form a circle, with the smaller tail end on the outside.

Mushroom-Stuffed Sole Fillets

Thread a wooden toothpick through both ends of each fillet to seal.