Lovely fish dish that is perfectly combining with a smooth mash. I love mushroom -creamy sauces and in this case that is a perfect fit with the soft sole and the ricotta-mushroom filling. The fish is cooked in a white wine and fish broth which makes the fish extra tasty.

30 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 2 sole fillets
  • 250 gr mixed wild mushrooms
  • fresh thyme
  • fresh parsley
  • 100 gr ricotta
  • 1 onion
  • 100 ml cooking cream
  • 100 ml white wine
  • 500 ml fishbroth
  • dried chili pepper flakes

How to prepare it:

Pre heat your oven to 180 degrees.

Peel and snipper the onion.

Chop the thyme and parsley. Chop 100 gr of the mushrooms into small pieces, as this will be the filling of the sole fillets. Cut the remaining mushrooms into thin slices.

Place a baking pan on the stove, add some oil and fry the chopped mushroom together with the onion, the thyme and some of the dried chili flakes. Take the mixture of the stove after about 5 min and mix with the ricotta.

Dry the fish and cut them in half, so you have thin fillets. Place the fillets on a plate, divide the ricotta-mushrooms mixture over the fillets and roll the fillets into small rolls. Place the fillets in an oven dish. Pour the white wine and half of the fish broth in the oven dish. Cover the dish with some tin foil and place in the oven for 12 minutes.

Place the baking pan back on the stove, add some oil and fry the mushroom slices. Pour the remainder of the fish broth into the pan and bring to a boiling point. Let the broth evaporate for about 50 % and take the mushrooms out of the pan. Keep them separate, you will add them to the plates later. Add the cooking cream to the sauce. Stir well, add if needed some maizena to bind the sauce slightly.

Take the sole rolls out of the oven and place them on the plates. Divide the mushrooms slices over de plates and finish with some sauce and fresh parsley.

Delicious with some mashed potatoes.