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Stuffed Fillet of Sole


1 cup dry bread crumbs
1/8 cup grated Parmesan cheese
½ cup margarine, melted
1 tbsp. lemon juice
1 tbsp. sherry wine
Salt and pepper to taste
2 lbs. fillet of sole
2 tbsp. flour
2 tbsp. margarine
1 cup milk
1 cup grated Velveeta cheese
3 tbsp. sherry wine (or less)


Stuffing: Mix bread crumbs, Parmesan cheese, ½ cup melted margarine, lemon juice, sherry wine, salt and pepper.

Wash and dry sole. Place small amount of stuffing in each fillet and roll. Arrange rolls of fish in buttered baking dish.

Sauce: Melt 2 tbsp. margarine; add flour and mix until smooth. Gradually add milk and bring to a boil. Add cheese and heat until melted. Add sherry and bring to a boil. Pour sauce over fish rolls. Bake uncovered at 325 ° for 30 minutes.

The fish rubbing process also known as Gyotaku, began two thousand years ago in the Orient. It was originally done to document species and sizes of fish. It then transformed into an art form.

The Gyotaku technique allows for a truly accurate image of all the details in each fish. The basic method remains relatively simple. Apply paint or ink to the actual fish and lay your paper or canvas on top of it. Then rub over the entire fish and gently peel the paper off to have a look at your new creation.

Each rubbing is unique! Check out all our Gyotaku Fish Art and Placemats


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