Dover Sole Stuffed with Mushrooms and Rice

Name: Dover Sole Stuffed with Mushrooms and Rice
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: For 4 people
Ingredients: ½ tsp salt; 3 tbsp olive oil; 4 medium-size Dover soles, cleaned; 1 small onion, chopped; 2 tbsp olive oil; 1 tsp lemon juice; ½ tsp chilli powder; 84 g/3 oz/¾ cup button mushrooms, cleaned and chopped; 1 green chilli, de-seeded; 1 red chilli, de-seeded; 2 cloves garlic, chopped; Salt; 285 ml/½ pint/1¼ cups fish stock or water; 285 ml/½ pint/1¼ cups fish stock or water; 170 g/6 oz/¾ cup Basmati rice, washed and drained; 2 tbsp chopped coriander/cilantro leaves; 2 tbsp chopped coriander/cilantro leaves; 10 black olives, pitted and chopped; 2 tomatoes, skinned, de-seeded and chopped; 2 tbsp toasted pine kernels, or toasted slivered almonds, or croûtons; 2 tbsp toasted pine kernels, or toasted slivered almonds, or croûtons; 2 tbsp toasted pine kernels, or toasted slivered almonds, or croûtons

Preparation info

For
4
people

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Ingredients

For the Fish

4 medium-size Dover soles, cleaned
3 tbsp olive oil
½ tsp

Fish course
Pescatarian
Spicy

Method

Using a very sharp knife, cut the fish along the backbone and cut the flesh away from the bones. Then, with a pair of scissors, cut the backbone at both ends. Ease out the small bones from the flesh. You can now quite easily take out the whole skeleton. Pull out carefully any small bones that are still embedded.

Skin the fish carefully, and fold the top fillets back so that the fish bec