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Preheat the oven to 375ºF. Grease a baking dish with the melted butter. To make the stuffing, sauté the celery, onion, shallot, garlic, bell pepper, mushrooms and garlic in the butter until tender. Blend in the flour. Add the wine and milk. Stir until thick. Remove from the heat and add the rest of the ingredients. Combine well.
Stuff the sole fillets with 2 tablespoons of the stuffing mixture each. Fold the fillets over and press the edges to seal. You can use a toothpick to secure them if necessary. For smaller fillets, you can place one over the other with the stuffing in between them. Bake, covered, for 25 minutes.
While the sole is baking, prepare the string beans and tomatoes. Put the beans in a medium saucepan with the pepper and enough water to cover the beans. Over a high heat, bring it to the boil and reduce the heat. Simmer for 10 minutes. Add the celery, tomatoes, thyme and scallions and simmer for 10 minutes more or until the beans and celery are tender.
To serve, give each person 2 sole fillets and garnish the plates with the string beans and tomatoes. Chop the lemon into 3 wedges and place one wedge on each plate.
(Serves 6)
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