Stuffed Sole Victoria
|Sole fillet||1 Pound|
|Chopped onion||1 Tablespoon|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Bread crumbs||1 Cup (16 tbs)|
|Worcestershire sauce||3 Dash|
|French dressing/Milk||4 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
Defrost fish if frozen, just until fillets can be separated.
Saute' bacon slices lightly until fat turns clear.
Set bacon aside.
Add butter to the pan with onion and mushrooms.
Saute until onion is clear.
Remove from heat, and add pars-ley, bread crumbs, Worcestershire sauce and enough French dressing to moisten.
Taste for seasoning.
Spread stuffing on each fillet, and roll up.
Wrap each roll barber-pole fashion with a strip of bacon, and secure with toothpicks.
Place side by side in a shallow baking dish.
Brush with melted butter.
Pour wine around the rolls, and bake at 450 Ã‚Â°F. 15 minutes or until fish flakes easily.
Serve with tartar sauce, quickly cooked spinach and beet salad.