Sole Stuffed Lettuce Rolls

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

Sauce

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.