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Food Fare: Spanish RecipesRisos de Gallo

Stuffed Fish Filets


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.


Recipe featured in the Ambrosia Cookbook.


Related Link:

Food Fare Culinary Collection: Savory Spain


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