Rolled Fish in Cheese Sauce
Fillets of sole rolled and baked in seasoned milk, then covered with a Cheddar cheese sauce, sprinkled with paprika and broiled until brown and bubbly. Serves 4.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's rolled sole is a comforting fish dinner. The fillets are seasoned, rolled and baked gently in milk seasoned with Worcestershire, then that milk becomes the base of a Cheddar cheese sauce.
A sprinkle of paprika and a few minutes under the broiler make it brown and bubbly.
Ingredients
- 1 1/2 pounds fillet of sole (8 slices)
- 1 1/2 cups of milk, seasoned with Worcestershire Sauce, etc.
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 pound cheddar cheese, melted
- 3 tablespoons sherry or lemon juice
- Paprika
Instructions
- Roll and bake. Season and roll the fillets. Place them in a buttered baking dish and cover with the seasoned milk. Bake 30 to 40 minutes at 350°F.
- Make the sauce. Pour the milk off the fish and reserve it. Melt the butter and blend with the flour. Add the milk slowly and mix. Add the melted cheddar cheese.
- Top and broil. Pour over the fish and sprinkle with paprika. Place under the broiler and watch carefully until brown and bubbly. Serves 4.
Tips
- The sherry or lemon juice is listed but not placed in Sandra's method; stir it into the cheese sauce.
- Secure each roll with a toothpick if it will not stay closed.
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