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Categories:Viewed: 2 - Published at: 6 years ago
Ingredients
- 4 sole fillets, skinned
- salt and pepper, to taste
- 6 tablespoons milk
- 14 lb mushroom, sliced
- 2 tablespoons butter
- 1 lemon, juice of
- 3 tablespoons hazelnuts, coarsely ground
- 12 ounces frozen puff pastry
- 1 teaspoon poppy seed
- 1 egg, beaten
Method
- Season the sole with salt and pepper.
- Roll up and secure with toothpicks.
- Place in an oven proof dish with the milk, cover and poach in a preheated oven at 350 degrees for 10 minutes.
- Drain and remove the toothpicks and leave to cool.
- Cook the mushrooms, butter and lemon juice in a small pan for about 5 minutes.
- Let cool, then stir in the hazelnuts.
- Roll out pastry and cut into 4 6" circles.
- Place a fish rool on each one and divide the stuffing mixture between them.
- Brush the edges of the pastry with the egg.
- Pull the pastry edges up and over the filling and pinch the edges together firmly.
- Sprinkle with poppy seeds.
- Bake the turnovers on a greased baking sheet in a preheated oven at 400 degrees for 20 minutes or until puffed and golden.
