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1 fillet of sole per 2 rolls
Cut a fillet of sole down the center making 2 equal pieces. Wrap each piece of the sole around a 1" chunk of salmon. I use the thick steaks making sure that the chunk is boned.
Place in greased baking sheet so that you can see the salmon. Pour a pasta sauce of your choice over the fish. You may add grated mozzarella if you wish.
Bake 350° for 20 minutes or until done. It looks pretty and very professional.
Poster's Notes:
Judy Hochsztein writes:
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
1" chunk of salmon per role
Pasta sauce of your choice
Grated mozzarella (optional)
Here is a quicky that I have made successfully for many years.
"A friend gave me somthing similar ... it was chunks of salmon rolled inside the flounder fillet (which is much thinner and easier to roll than a salmon filet). The sauce was from a bottle. Nasoya brand, but can't remember the flavor she recommended. Instructions were to pour enough sauce to cover (but not smother) and then bake 350°F about 30 minutes, until cooked through."