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Petrale Sole with Herbs
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 pound petrale sole
Wash and pat dry the sole with paper towels. Lay out flat and gently spread with the mayo. Sprinkle with salt, pepper and herbs. Roll up each piece and secure with a bit of cooking twine or chive or onion stems. Sprinkle with paprika. In heavy bottomed skillet or saute pan heat butter or oil to just coat the bottom. Cook the bundles on medium heat 1-2 minutes, roll over and continue cooking until fish flakes easily. Remove fish to serving platter. Add cream to pan, reduce heat so as not to let the cream boil and scrape up any bits clinging to the pan. Taste and correct seasonings, pour over fish and sprinkle with cheese.
Recipe created 2003-08-26.