Sole With Dill Stuffing Recipe



Sole With Dill Stuffing Recipes

Ingredients :

4

3 tablespoons

2 tablespoons

1

2.5 cm

1/4 teaspoon

1/4 teaspoon

4

8 tablespoons

sole fillets, each weighing about 175 g, skinned

lemon juice

vegetable oil

clove garlic, crushed

piece fresh root ginger, grated

cayenne pepper

turmeric

spring onions, finely chopped

finely chopped fresh dill

dill sprigs, to garnish

salt and pepper

Method :
  1. Wash fish fillets and pat dry with absorbent kitchen paper.
  2. Lay fillets skinned side up on a work surface and sprinkle with lemon juice and salt and pepper, then set aside.
  3. Preheat oven to 180oC (350oF), Gas 4.
  4. Heat 2 tablespoons oil in a frying pan.
  5. Add garlic, ginger, cayenne, turmeric and spring onions and cook over a low heat for 3 minutes or until onions are soft and golden, stirring occasionally.
  6. Remove from heat and set aside to cool, then stir in dill.
  7. Divide stuffing between fillets and spread evenly over skinned side of fish.
  8. Roll fillets, up from thickest end.
  9. Grease a shallow ovenproof dish with remaining oil and arrange sole rolls, seam side down, in the dish with 55 ml water.
  10. Cover with aluminum foil and cook for 15-20 minutes or until fish flakes easily.
  11. Serve hot, with cooking juices spooned over and garnished with sprigs of dill.

Serves 4


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