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Sole Rollups




Source of Recipe


Internet


List of Ingredients




8 Fillets Sole - Dover
2 Med. Sausages - pork or rabbit
2 Cloves Garlic - sliced
3 Tbl. Parsley - chopped finely
1 Tbl. Leeks - chopped
Q. B. Olive oil - extra virgin (Q.B. = Quanto Basta = as much as is needed or desired



Recipe



Preheat the oven to 375° F.

Fry the sausages in olive oil and garlic for 6-7 minutes turning once or twice. Remove from the heat and allow to cool.

Meanwhile chop the parsley and leeks. Place them in a small bowl and add a tablespoon or two of olive oil. Mix.

As soon as the sausages are cooled, slice them vertically into very thin slices - as thin as possible.

Lat a sole fillet on a piece of parchment paper or aluminum foil. Place a slice of sausage on the fish. Spread some of the leek and parsley mixture evenly over the sausage. Roll the fillet end to end. This is easily accomplished by rolling the paper or the foil under the fish. As the roll is formed secure it with a round wooden toothpick and set it into an oiled baking dish.

Do this for the remaining fillets. If there is left over sausage, chop it coarsely and sprinkle it all around the fish in the baking dish. Once this is accomplished, bake the rollups for 20-30 minutes.

Serve immediately.