Fillets of Sole with Mushroom Stuffing

Name: Fillets of Sole with Mushroom Stuffing
Ingredients: 6 oz / 170 g button mushrooms wiped; 2 shallots or 1 small onion, peeled and roughly chopped; 2 shallots or 1 small onion, peeled and roughly chopped; 1 garlic clove, peeled; 4 fillets from a 1½ lb / 680 g Dover sole, skinned; salt; freshly ground black pepper; ¼ pt / 140 ml fish stock or good white wine; 1 tbsp finely chopped parsley; a little freshly grated nutmeg; ¼ pt / 140 ml fish stock or good white wine

Preparation info

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 fillets from a 1½ lb / 680 g Dover sole, skinned
salt

Fish course
Pescatarian
Gluten-free

Method

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