Fillet Of Sole Pane
|Sliced mushrooms||4 1⁄2 Ounce|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Sole fillets||1 1⁄2 Pound|
|Milk||1⁄4 Cup (4 tbs)|
|Fine bread crumbs||3⁄4 Cup (12 tbs)|
|Cooked rice||2 Cup (32 tbs)|
Preheat oven to 400 degrees.
Drain mushrooms; saute in butter in skillet until lightly browned.
Stir in pecans; sprinkle lightly with salt and pepper.
Spread mushroom mixture on fillets.
Roll tightly; skewer with wooden picks.
Combine egg, milk and 1/2 tea- spoon salt.
Dip fillets into egg mixture; roll in bread crumbs.
Spoon rice into greased casserole.
Arrange fillets over rice.
Bake for about 20 minutes or until fish flakes easily.
Garnish with parsley and lemon slices.