How to make the rolls of sole stuffed with champignon mushrooms sprinkled with fresh tomato sauce, with garlic, extra virgin olive oil and basil.
Ingredients for 6 people
- 8 fillets of sole
- 200 g of champignon mushrooms already cleaned
- 1 shallot
- 50 g of sandwich bread
- 100 ml of white wine
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of parsley
For the sauce
- 600 g of vine tomatoes
- 3 tablespoons of extra virgin olive oil
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
- 4-5 basil leaves
- 1 clove of garlic
- salt and pepper
How to prepare the rolls of sole stuffed with champignons with fresh tomato sauce
Cut the mushrooms into slices and brown them in a pan with extra virgin olive oil and chopped shallots.
Sprinkle with white wine, evaporate and continue cooking over low heat for a few minutes.
Blend the sandwich bread and put it in a bowl.
Blend the mushrooms and add them to the sandwich bread, add salt, pepper and chopped parsley, then mix and mix well.
With a meat tenderizer, beat the sole fillets lightly and spread the mushroom mixture on them, then wrap them and make the rolls.
Put them in an oven dish with extra virgin olive oil, add salt and pepper to taste then pour the white wine.
Bake them at 180 ° C for a quarter of an hour.
For the sauce: blanch the tomatoes in boiling water and remove the peel and seeds, then cut them into cubes.
In a pan with extra virgin olive oil, sauté the garlic, add the tomatoes and cook them for about 10-12 minutes.
Complete with the chopped basil and a pinch of salt and pepper.
Season the rolls with a drizzle of extra virgin olive oil and fresh tomato sauce.
