Fillets of Sole with Mushroom Stuffing

Preparation info

    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 4 fillets from a lb / 680 g Dover sole, skinned
  • salt


Season the fish lightly and set aside in a cool place. Put the mushrooms, shallots or onion and garlic into a food processor and chop very finely without making a purée of them. Cook the vegetables in a frying pan (preferably non-stick), moistening them with a little stock, if necessary, to stop them sticking. When cooked, allow to cool slightly, then stir in the parsley and season to taste. Li