ROLLED FILLET OF SOLE
Make and share this Rolled Fillet of Sole recipe from Food.com.
Provided by granny franny 2
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wipe each filet and sprinkle with salt and pepper.
- Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick.
- Dip each rolled filet in egg and water wash. Coat with bread crumbs.
- Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes.
- Place under broiler until bread crumbs brown, 1-2 minutes.
- Serve garnished with parsley and lemon wedges.
Nutrition Facts : Calories 771.9, Fat 59.6, SaturatedFat 35.4, Cholesterol 299.9, Sodium 2025.2, Carbohydrate 12.9, Fiber 0.9, Sugar 2.3, Protein 46
FILLET OF SOLE IN WHITE WINE
Make and share this Fillet of Sole in White Wine recipe from Food.com.
Provided by Barb G.
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Wash and dry fillets and season with salt and pepper.
- Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
- Cover with greased paper facing down, then cover dish and bake 20 minutes.
- Carefully remove fillets from baking dish.
- Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
- Blend in the flour, add the cream, and cook 4 minutes.
- Pour over fish and serve.
ROLLED FILLET OF SOLE IN WHITE WINE SAUCE
Number Of Ingredients 12
Steps:
- Combine the salt, pepper, thyme and tarragon and rub over the fish filets and set aside. Melt 2 tablespoons of margarine, add the shallots and mushrooms and cook for 3 minutes over medium heat. Lay the fish fillets on a flat surface, spread with the shallot and mushroom mixture, roll and secure with toothpicks. Place the rolled fillets in a skillet. Melt the remaining margarine, stir in the wine and lemon juice and pour over the fish. Simmer gently for 15 minutes until the fish flakes. Serve garnished with lemon wedges and parsley sprigs.
Nutrition Facts : Nutritional Facts Serves
CHEF JOHN'S CRAB-STUFFED SOLE
There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g
ROLLED FILLETS OF SOLE
Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper. Then they are rolled, topped with oranges, and drizzled with orange juice and olive oil. Finally, the fish is wrapped in parchment paper and baked.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
- Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
- Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.
Nutrition Facts : Calories 276 g, Cholesterol 54 g, Fat 11 g, Fiber 1 g, Protein 37 g, Sodium 832 g
FILLETS OF SOLE IN WHITE WINE
This is from my Dutch cook book. It's very simple and tastes great. A quick week night meal. I would use a nice Pinot Grigio wine - use a cup for the recipe, and save the rest to serve with dinner.
Provided by PanNan
Categories Dutch
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt the fillets and place them in a greased ovenproof dish.
- Add the wine, 3 tbsp of butter and the chopped mushrooms.
- Cover and bake 20 minutes in a 350 oven.
- Make the sauce: melt the butter in a sauce pan, add the flour and stir.
- Pour the juices from the baked fish into the butter/flour mixture.
- Stir and simmer a couple of minutes.
- Pour the sauce over the fish and serve.
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