How to make sole rolls stuffed with Gruyere cheese, a recipe to be sprinkled with cognac and a cream sauce combined with tomato along with a few drops of Worcester during cooking in the oven.
Ingredients for 4 people
- 700 g of sole fillets
- 100 g of gruyere or emmental cheese
- 30 g of parsley
- 180 g of fresh liquid cream
- 50 g of butter
- a little white flour
- tomato sauce
- 2 spoonfuls of cognac
- Worcester sauce to taste
- salt and pepper
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How to prepare sole rolls
Wash the sole fillets, drain and dry them.
Wash and chop the parsley, if you also like to add a clove of garlic.
Grate the cheese and mix it with the chopped parsley.
Prepare the fillets of sole by beating them lightly and removing any burrs, also minced with parsley.
Spread the prepared mince on the fillets, then roll them up on themselves and close them with sticks or with a kitchen string.
Meanwhile, put a container with the butter into small pieces in the oven.
When the butter has melted arrange the rolls lightly floured and pour the cognac.
Return the pan to the oven for three minutes, turning the rolls halfway through cooking.
Dilute a spoonful of tomato sauce, a few drops of Worcester and a pinch of pepper in the cream, salt must be added after cooking.
After the three minutes, sprinkle the rolls with the cream sauce, turn them over to flavor them evenly, then put them back in the programmed oven at half power and cook for ten minutes, turning them at least twice.
Leave the rolls in the oven for three minutes before serving.
