Temp: 400 deg F Time: 15-20 minutes
1/2 lb ground salmon or 1 can (7 oz/198g) of sockeye salmon
1 egg, beaten
1 clove garlic, finely minced
1 tsp dill weed
4, 4oz/125 g sole fillets
2 Tbsp butter
1/2 cup chicken broth
2 tsp lemon juice
1/4 tsp dry mustard
2 Tbsp flour
1/2 cup white wine
1/2 tsp sugar
Dill weed for garnish
In a bowl, combine salmon (if canned, mash very well), egg, garlic and dill weed. Place sole fillet on working surface. Spread fillet with 1/4 of the salmon mixture and roll up jelly roll fashion. Place rolled fillets, seam side down, on a casserole dish.
In a saucepan, melt butter, stir in flour and whisk in broth, wine and lemon juice and cook, stirring constantly until a smooth sauce. Add sugar and dry mustard, adjust seasonings to taste. Pour over rolled fillets.
Bake until fish flakes easily. Serve with sauce spooned over fillets. Makes 4 servings.
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