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Risos de Gallo
Stuffed Fish Filets
4 sole filets (lenguado)
Flour for dusting
Black pepper to taste
1 egg, slightly beaten
Breadcrumbs
2 TBS corn or sunflower oil
Lemon wedges (for serving; optional)
Filling:
3/4 C fresh or canned mushrooms, finely chopped
1 hard-boiled egg, finely chopped
1 TBS corn or sunflower oil
2 TBS parsley, chopped
1 slice white bread, crusts removed & torn into small pieces
2 oz. butter, melted
To make the filling, sauté mushrooms in a skillet with oil. In a medium-sized bowl, combine cooked mushrooms, chopped egg, parsley and bread pieces with the melted butter. Spread equal amounts of mixture over each sole filet. Roll up the filets; secure with toothpicks. Sprinkle the fish rolls with salt and black pepper to taste; dust with flour. Dip the filets in the beaten egg, and then dredge through the breadcrumbs. Heat the oil in a large skillet and sauté the fish until golden in color and cooked through. Serve with lemon wedges.
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