Filet of Sole Roulades


Cuisine: Dairy

Category: Fish

Servings: 6

Ingredients:

24 fresh asparagus spears
Lemon juice
6 sole filets
1 tb Dijon mustard
1 tsp dried oregano
Salt & pepper
1/4 cup butter
2 cloves garlic minced
1 tbs chopped scallions
1 cup Marsala
1 tbs tomato paste
2 large egg yolks
1/2 cup whipping cream
1/4 cup shredded mozzarella cheese


Instructions:

Preheat 350. Blanch asparagus in boiling water for 1 min. Drain. Plunge into ice water to stop cooking process. Sprinkle with lemon juice. Spread filets with mustard and sprinkle with oregano, salt & pepper. Arrange 4 asparagus spears across width of each filet. Roll the filet, starting at short end of filet and secure with toothtpick (Asparagus should stick out from each end). Arrange rolls seam side down, in a single layer in a buttered baking dish. Heat butter in small saucepan over low heat. Add garlic and scallions. Cook til tender. Stir in Marsala and Tomato paste. Increase heat to medium and cook for 5 min until slightly reduced. Pour sauce over fish rolls. Bake for about 10 min until fish flakes when tested. Remove from oven & broil on rack 6" form broiler rod. Pour liquid from baking pan into sauce pot over medium heat. Beat egg yolks and cream in samll bowl. Add 1/4 hot liquid slowly to egg mixture until mixed then add to saucepan. Continue cooking stirring constantly until slightly thickened. Pour over fish. Sprinkle with cheese & broil for 2 min until cheese melts. Serves 6

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