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Spanish Fish Fillets
Risos de Gallo
4 sole fillets (lenguado)
Flour for dusting
Pepper to taste
1 egg, slightly beaten
Bread crumbs
2 TBS corn or sunflower oil
Filling:
3/4 C fresh or canned mushrooms (finely chopped)
1 hard-boiled egg, finely chopped
1 TBS corn or sunflower oil
2 TBS parsley, chopped
1 slice white bread, crusts removed & torn into small pieces
2 oz. butter, melted
To make the filling, sauté the mushrooms in oil. In a medium-sized bowl, combine the cooked mushrooms, the chopped egg, parsley and bread pieces with the melted butter. Spread equal amounts of the mixture over each sole fillet. Roll up the fillets, and secure with toothpicks. Sprinkle the fish rolls with salt and pepper to taste, and dust with flour. Dip the fillets in the beaten egg, and then dredge through the breadcrumbs. Heat the oil in a large skillet and sauté the fish until they are golden in color and cooked through. Serve with lemon wedges.
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