Celery Relish:

1 tbsp oil

4 stalks celery, thinly sliced

1/4 cup chopped green onion

1/4 chopped red pepper

1 tbspfinely chopped fresh parsley

3 tbsp sugar

1/4 cup white wine vinegar or cider vinegar

1/4  tsp pickling spices

salt and freshly ground pepper to taste

4 sole fillets, about 1/3 lb each

1/3 lb aged cheddar,cut into four large sticks

1/3 cup flour

1 egg, beaten

1 cup breadcrumbs

salt and freshly ground pepper to taste

oil for frying

1. In a saucepan, heat the oil and saute the vegetables. Add the parsley, sugar, vinegar and pickling spices. Season with salt and pepper.Cook until reduced and thickened. Let cool. Refrigerate until ready to serve.

2. Preheat the oven to 375F.

3. Place the sole fillets on a work surface and place a stick of cheese at the narrower end of each fillet. Roll the fillets around the cheese sticks.

4. Place the flour in a deep plate and the beaten egg in another. Season the breadcrumbs with the salt and pepper and place in a third plate.

5.Coat the rolled fillets by dredging them in the flour (shaking off any excess), dipping them in the beaten egg and then rolling them in the breadcrumbs. Dip in the egg a second time and roll in the breadcrumbs again.

6. Heat the oil over medium heat and brown the fish fillets on both sides. Place in the oven for 10 to 12 minutes.

7. Serve the fish with the celery relish, either warm or cold.


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