Serves: 6
Ingredients:
1 pound fillet of sole
2 cups finely chopped celery
leaves
2-4 tbsp. butter
3/4 cup dry bread crumbs
1/4 tsp. salt
Pinch thyme
Butter
Procedure:
Cut each fillet in half lengthwise. Sprinkle with salt. Cook celry tops in butter until wilted. Stir in crumbs, salt & thyme. Spoon atop pieces of fish & roll up. Place seam side down in butter in heavy pan. Put a small chunk of butter atop each pinwheel. Cover & bake at 400 degrees about 25 minutes.
Recipe Type: AuthenticIngredients:
1 pound fillet of sole
2 cups finely chopped celery
leaves
2-4 tbsp. butter
3/4 cup dry bread crumbs
1/4 tsp. salt
Pinch thyme
Butter
Procedure:
Cut each fillet in half lengthwise. Sprinkle with salt. Cook celry tops in butter until wilted. Stir in crumbs, salt & thyme. Spoon atop pieces of fish & roll up. Place seam side down in butter in heavy pan. Put a small chunk of butter atop each pinwheel. Cover & bake at 400 degrees about 25 minutes.
Recipe Author: Chef Comella
Original Photograph By: Chef Comella/euclidfish.com
Photograph Retouched By: Recipe Spy
Source: http://euclidfish.com/EFC-ChefComellasOriginalRecipes.pdf