Stuffed Sole Marguerite
|Sole fillets||2 Pound, Defrosted (1 Kilogram, Fresh Or Frozen)|
|Seasoned stuffing mix||1 1⁄4 Cup (20 tbs) (300 Milliliter)|
|Melted margarine||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Grated cucumber||1⁄2 Cup (8 tbs), drained (125 Milliliter)|
|Hot milk||1 Cup (16 tbs)|
|Seasoned flour||2 Tablespoon|
|Dill seed||1⁄2 Teaspoon (2 Milliliter)|
|French dressing/Oil||2 Tablespoon|
|White sauce||2 Cup (32 tbs), seasoned (500 Milliliter, Thick)|
|Grated parmesan cheese||45 Milliliter (3 Tablespoon)|
Dry fillets with absorbent paper.
Combine crumb stuffing, half the melted margarine and Worcestershire sauce and cucumber.
Moisten with a little hot milk, then season to taste.
Spread centre of each fillet with a heaping tablespoon of the mixture.
Roll up and secure with toothpicks.
Sprinkle with seasoned flour.
Saute the sliced onions in remaining margarine until transparent, then sprinkle with salt, pepper and dill seed.
Spread onions in a greased shallow bake pan and set fish rolls on top.
Brush with French dressing.
Bake at 400F (200C) for 15 minutes.
Remove toothpicks, drizzle fish rolls with the white sauce, sprinkle with cheese.
Return to oven for 5 minutes, then broil until top is lightly browned.