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Rolled Fillets Of Sole Lucie

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  Fillet sole 2 Pound
  Carrot 1 Large, grated
  Shallots 4 , minced
  Lemon 1 , thinly sliced
  Anchovy paste 2 Ounce
  Capers 2 Tablespoon
  White wine 1⁄4 Cup (4 tbs)
  Lemon 1⁄2 , pressed
  Celery 1 Tablespoon, chopped
  Bay leaves 2 , crushed
  Parsley sprigs 2 , chopped
  Salt To Taste
  Pepper To Taste

Wipe fillets with damp cloth.
Cut them to obtain similar sizes if possible.
Lay one by one on a piece of waxed paper, sprinkle each of them with lemon, salt and pepper.
Spread anchovy paste evenly (approximately 1 teaspoon on each).
Roll fillet, fix with toothpick.
Place on bottom of clay baker: carrots, shallots, herbs, and lemon slices.
Line up fish rolls.
Moisten with wine and lemon juice again.
Close and bake.
Before serving, remove toothpicks.
Put 3 or 4 capers on top of each roll.

Recipe Summary

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Average: 3.7 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1166 Calories from Fat 199

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 454.5 mg151.5%

Sodium 2139.3 mg89.1%

Total Carbohydrates 39 g13%

Dietary Fiber 7 g27.9%

Sugars 4.3 g

Protein 188 g376%

Vitamin A 278.7% Vitamin C 167.1%

Calcium 98.4% Iron 36.1%

*Based on a 2000 Calorie diet

1 Comment

christine mcdowell's picture
Rolled Fillets Of Sole Lucie Recipe