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Serves/Makes: 6

Ingredients:

• 2 pounds (1 kg) sole fillets
• 1 1/3 cup (330 mL) hot boiling water
• 1/2 cup (125 mL) raw rice
• 1 teaspoon (5 mL) curry
• 12 Romaine lettuce leaves
• Salt and pepper, to taste
• 1 1/2 cups (375 mL) mushrooms, chopped

How to cook:

• Combine hot boiling water, rice and curry; simmer until done.
• Boil lettuce leaves for 1 minute; rinse under cold water.
• Pat dry lettuce leaves.
• Remove thick spine from base of lettuce leaves; lay leaves flat.
• Evenly arrange fish fillets, over lettuce leaves; salt and pepper.
• Top with a thin layer rice mixture.
• Sprinkle with chopped mushroms.
• Roll stuffed lettuce leaves.
• Arrange rolls into a buttered casserole.
• Cover and bake into a preheated 375°F (190°C) oven, for 15 to 20 minutes.
• Meanwhile, prepare sauce.
• Serve rolls coated with sauce, sprinkled with extra chopped dill.

Sauce Ingredients:

• 2 tablespoons (30 g) butter
• 1/2 red pepper, chopped
• 2 tablespoons (30 mL) finely chopped celery
• 1 clove garlic, finely chopped
• 1 teaspoon (5 mL) anchovy paste
• 1 1/4 cup (310 mL) fish or chicken stock
• 1 tablespoon (15 mL) cornstarch
• 1 tablespoon (15 mL) lemon juice
• 2 teaspoons (10 mL) chopped fresh dill, plus for garnish
• Salt and pepper

Sauce Preparation:

• Melt butter over medium heat.
• Saute chopped red pepper, celery and garlic.
• Stir in anchovy paste and fish or chicken stock.
• Bring to a boil.
• Combine cornstarch and lemon juice; pour into sauce.
• Return to a boil, stirring.
• Stir in chopped dill.
• Season to taste.

This recipe for Sole Stuffed Lettuce Rolls serves/makes: 6

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Main Ingredient: Sole
Preparation Method: Baked