Stuffed Lemon Sole Fillets with Gratin Sauce

Name: Stuffed Lemon Sole Fillets with Gratin Sauce
Cuisine: Latvian
Ingredients: 4 large lemon sole fillets (or any other white fish fillet), about 200 g/7 oz each, skinned and bones removed; 4 large lemon sole fillets (or any other white fish fillet), about 200 g/7 oz each, skinned and bones removed; 300 g/11 oz wild mushrooms, finely chopped; 60 ml/4 tbsp white wine; 60 ml/4 tbsp double (heavy) cream; salt and ground black pepper; salt and ground black pepper; 7.5 ml/1½ tsp butter; 1 shallot, finely chopped; 15 ml/1 tbsp cornflour (cornstarch); 15 ml/1 tbsp cornflour (cornstarch); 200 ml/7 fl oz/scant 1 cup fish stock; 115 g/4 oz/1¼ cups freshly grated Parmesan cheese; 15 ml/1 tbsp finely chopped fresh tarragon

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

These mushroom-stuffed fillets of white fish are a modern take on an old Latvian recipe, using ingredients that are abundant and real favourites in the Baltic region. A light Parmesan and tarragon sauce makes a succulent topping for the stuffed fish. Serve with steamed vegetables or a salad and potatoes.

Ingredients

4 large lemon sole fillets (or any other white fish fillet), about 200 g/7 oz each, skinned and bones removed

Method

Lay the fish fillets on your work surface, skin side down. Season with salt and pepper. Melt the butter in a medium pan over a medium heat and add the mushrooms. Stir for 4-5 minutes, or until soft, then add the tarragon. Season with salt and pepper.

Per portion Energy 420kcal/1757kJ; Protein 46g; Carbohydrate 5.1g, of which sugars 1.3g; Fat 23.9g, of which saturates 13.2g; Cholesterol 178mg; Calcium 393mg; Fibre 0.2g; Sodium 545mg.