Rolled Fillets Of Sole Lucie
|Fillet sole||2 Pound|
|Carrot||1 Large, grated|
|Shallots||4 , minced|
|Lemon||1 , thinly sliced|
|Anchovy paste||2 Ounce|
|White wine||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , pressed|
|Celery||1 Tablespoon, chopped|
|Bay leaves||2 , crushed|
|Parsley sprigs||2 , chopped|
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.