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

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

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