Sole Stuffed Lettuce Rolls
1 1/3 cups [330 mL] hot boiling water 1/2 cup [125 mL] raw rice 1 teaspoon [5 mL] curry 12 Romaine lettuce leaves 2 pounds [900 g] sole fillets Salt and pepper, to taste 1 1/2 cups [375 mL] chopped cleaned fresh mushrooms Salt and pepper, to taste
2 tablespoons [30 g] butter 1/2 sweet red pepper, membranes removed and seeded, chopped 2 tablespoons [30 mL] finely chopped celery 1 clove garlic, finely chopped 1 teaspoon [5 mL] anchovy paste 1 1/4 cup [310 mL] fish or chicken stock 1 tablespoon [15 mL] cornstarch 1 tablespoon [15 mL] lemon juice 2 teaspoons [10 mL] chopped fresh dill, plus for garnish Salt and pepper, to taste Preheat oven to 375°F [190°C]. Combine hot boiling water, rice and curry; leave to simmer until done. Into a clean casserole, boil lettuce leaves for 1 minute; rinse under cold water. Pat dry lettuce leaves. Remove thick spine from base of lettuce leaves; lay leaves flat. Lay sole fillets over lettuce leaves; salt and pepper. Top with a thin layer of rice mixture. Sprinkle with chopped mushroms. Roll stuffed lettuce leaves. Arrange rolls into a buttered casserole. Cover and bake into preheated oven for 15 to 20 minutes. Meanwhile, to prepare the sauce, melt butter over medium heat Stir-fry together chopped sweet red pepper, celery and garlic. Stir in anchovy paste and fish or chicken stock. Bring to a boil. Combine cornstarch and lemon juice; pour into hot sauce. Return to a boil, stirring. Stir in chopped dill; salt and pepper. Serve rolls coated with sauce, sprinkled with extra chopped dill.