SOLES IN COFFINS

The soles in coffins are created for your daily meals. You can have this dish automatically provided that you follow its accurate procedures. This dish encloses appetizing elements and with its ingredients, you can instantly allure on its taste and tempting aroma.

Serves :

Preparation Time :

45 minutes

Cooking Time :

2 hours

Preparation Method :

Bake the potatoes at 200°C (400°F) mark 6 for about 1 1/2 hours, until soft.
Season the fillets, and then roll them up, skinned side inwards.
Scatter the onion over the bottom of a heavy-based frying pan or shallow flameproof casserole that is just large enough to hold the fish.
Place the fish on the onion, pour over the wine, cover and poach for 4-5 minutes, until the fish is tender and just flakes-it important not to overcook them.
Carefully remove the fish rolls from the pan, reserving the cooking liquor.
Put the butter in a saucepan. Add the mushrooms and cook for 2 minutes.
Add the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk a strain in the reserved cooking liquor.
Heat, stirring continuously, until the sauce thickens, boils and is smooth. Simmer for 2 minutes.
Add the mace and prawns. Season to taste and remove from the heat.
Cut a slice from each potato, then, using a teaspoon carefully scoops out the centers and put in a serving dish.
Mash the potato flesh with the remaining butter and milk. Season to taste.
Place the potato shells on a baking sheet and place 2 rolls of sole in each potato.
Divide the sauce between the potatoes and replace the slices of potato.
Bake the stuffed potatoes and the mashed potato at 200°C (400°F) mark 6 for 10 minutes.
Serve hot, garnished with parsley sprigs.