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Author Notes: This was inspired 30 years ago by a restaurant meal somewhere in the West Village. I believe it was was sole and wish I could remember the name of the restaurant. I immediately set out to recreate it and it evolved into this version. I usually use flounder, but any thin white fleshed fish will work. Serve it with rice, orzo or as I have here, farro, to mop up the sauce. —deanna1001
small flounder fillets, each about 3-4 oz.
large white mushrooms
ounces reduced fat sour cream (or full fat, but not fat free)
scallions, green parts only, roughly chopped
cup dry bread crumbs
teaspoon dry thyme
salt & pepper
cup dry white wine or vermouth
pinches sumac or paprika to garnish
- Put mushrooms and scallions in processor and process until finely chopped. Add sour cream, bread crumbs and seasonings and pulse to combine. Mixture should be somewhat stiff. Add more crumbs if too wet. Taste for seasoning and add more salt & pepper if needed.
- Place a good amount of stuffing in center of fillet then bring each end over the filling. Place lemon slice on top and secure with a toothpick. Repeat for all fillets.
- Melt butter in pan. Add wine and rest of lemon slices and simmer for 5minutes. Carefully transfer rolls to pan and cover. Simmer 8-10 minutes, or until fish is cooked through.
- Plate and garnish with sumac or paprika for color. You may remove toothpicks at this point. Spoon a little of the pan sauce over all.