Ingredients
6 sole fillets
6oz prawns
1 tsp lemon juice
1 tsp parsley
1 egg yolk
2oz breadcrumbs
1oz melted margarine
1 can of mushroom soup (alternatively prawn sauce)
Seasoning
GREEN GODDESS RICE
970g rice
1 cup sliced onion
4 ozs mixed red and green peppers, chopped
4 ozs carrots, thinly shredded
6 tbsp salad dressing
1 dessert spoon of cider vinegar
Sea salt
Black pepper
1 tbsp chopped parsley
Method
- Skin fillets.
- Chop most of the prawns and mix breadcrumbs, margarine, lemon juice, parsley, egg yolk and seasoning.
- Spread some of this stuffing on each fillet and roll up.
-
Stand upright in an ovenproof dish. Pour some of the soup (or prawn sauce) over and around the fillets and cover.
-
Bake in a moderate oven for 10 mins.
- Garnish with whole prawns and parsley.
-
Green Goddess Rice:
Cook rice, leave to cool and put in fridge. - Add onion, mixed peppers and carrots to rice.
- Add remaining ingredients (except parsley) and mix in well - cool in the fridge.
- Place rice in presentation bowl and garnish with fresh chopped parsley.
