You are here

Avocado Filled With Fillet Of Sole

admin's picture
  Sole fillet 1 Pound
  Boiling water 1 Cup (16 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Onion 1 Small, sliced
  Butter 4 Tablespoon
  Flour 2 Tablespoon
  Heavy cream 1⁄2 Pint
  Garlic 1 Clove (5 gm), pressed
  Pepper 1⁄4 Teaspoon
  Avocados 3
  Lemon juice 3 Tablespoon
  Minced parsley 1 Tablespoon
  Paprika 1 Teaspoon
  Salt 1 Teaspoon

Place the fillet in the boiling water with the wine and salt.
Lower heat and poach for five minutes.
Drain and cool.
Cut into one-inch pieces.
In a skillet saute the onion in heated butter.
Stir in the flour.
Add the sole, cream, garlic and pepper.
Stir gently but thoroughly.
Halve the avocados lengthwise.
Remove the seeds and peel the avocados.
Dip in the lemon juice.
Arrange the avocados on a serving tray.
Fill with the fish mixture and garnish with the parsley.
Sprinkle with the paprika.
Serve with rice pilaf.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (18 votes)