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Sole Stuffed With Mixed Vegetables

Whats.Cooking's picture
Sole Stuffed With Mixed Vegetables is a well loved stuffed fish preparation that is often made again and again at my home. Try this Sole Stuffed With Mixed Vegetables recipe for yourself and you will understand why it is so addictive!
  Zucchini 1 Small, diced
  Celery stalks 2 , finely sliced
  Leek 1 , finely sliced
  Carrots 2 Small, diced
  Butter 4 Teaspoon (20 Milliliter)
  Diced pork fat back 60 Milliliter (1/4 Cup, Lardons)
  Canned cream of celery soup 10 Ounce (284 Milliliter)
  Sole 4 Small, cleaned
  Fine breadcrumbs 180 Milliliter (3/4 Cup)
  Chopped parsley 4 Teaspoon (20 Milliliter)
  Salt To Taste
  Pepper To Taste

–  Preheat oven to 375 °F (190 °C).
–  In a saucepan, blanch vegetables for 3 minutes in boiling salted water, then drain.
–  In a skillet, melt butter and saute lardons and blanched vegetables, season with salt and pepper and cook over low heat for 3 minutes. Add cream of celery soup and cook 3 minutes longer.
–  Stuff each sole with the vegetables and place in a baking dish. Pour a small amount of cream of celery soup over the fish, cover with aluminum foil and bake for 25 minutes.
–  When cooked, sprinkle mixed breadcrumbs and parsley over the sole, broil for 1 minute or until golden. Spoon pan juices over the fish and serve.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2566 Calories from Fat 819

% Daily Value*

Total Fat 92 g141.3%

Saturated Fat 31.7 g158.3%

Trans Fat 0.5 g

Cholesterol 665.2 mg221.7%

Sodium 5205.6 mg216.9%

Total Carbohydrates 167 g55.6%

Dietary Fiber 22.6 g90.2%

Sugars 26.6 g

Protein 256 g511.7%

Vitamin A 477% Vitamin C 170.8%

Calcium 79.3% Iron 96.1%

*Based on a 2000 Calorie diet

Sole Stuffed With Mixed Vegetables Recipe