50g defatted smoked salmon
1 egg
black pepper to taste
2 tablespoons chopped fresh parsley
1 tablespoon heavy cream
4 sole fillets
large lettuce leaves
1/2 cup white wine
lemon juice from 1 lemon
4 tablespoons unsalted butter
50g defatted smoked salmon
1 egg
black pepper to taste
2 tablespoons chopped fresh parsley
1 tablespoon heavy cream
4 sole fillets
large lettuce leaves
1/2 cup white wine
lemon juice from 1 lemon
4 tablespoons unsalted butter
Grind the smoked salmon in a food processor
Add the egg and black pepper, and mix well
Combine the parsley and heavy cream, then add the salmon mixture
Mix until smooth
Cut the sole fillets into 4 portions
Spread about 1 1/2 tablespoons of the salmon mixture over each portion
Roll up the fillets and wrap each one in a lettuce leaf
Place the wrapped fillets in a baking dish, leaving some space between them
Sprinkle with white wine and lemon juice
Cover with buttered breadcrumbs
Bake at moderate heat (170°C) for about 20 minutes
Serve warm.
