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Recipies from the private kitchen of Lynfred Chef, Chris Smith:
Stupendously Stuffed Filet of Sole:
Ingredients:
1 10oz package chopped spinach(or 3/4 # fresh spinach)
3 cups cooked rice
4 hard boiled eggs, chopped
1/4 cup chopped fresh parsley
4 green onions, chopped
2 1/2 tablespoons mayonnaise
6 or 7 medium-sized sole filets
Dill Sauce
5 to 6 tablespoons butter or margarine
1/4 cup flour
1/2 teaspoon salt
2 cups milk
1/4 cup Lynfred Chardonel wine
1/4 cup Lynfred Chardonel for the chef
1/2 to 1 teaspoon fresh dill(finely chopped)
Method
Thaw frozen spinach or steam fresh spinach about 6 minutes. Squeeze out excess moisture. In a large bowl, combine spinach and cooked rice. Place about 2 cups rice mixture in bottom of a buttered 9x13 inch baking dish. To the remainig rice and spinach mixture, add chopped eggs, parsley, onion and mayonnaise. Divide misture among sole filets and roll filets over to close. Set filet rolls seam side down on rice and spinach mixture in baking dish (preheat oven to 350 degrees). To make dill sauce, melt butter in a small saucepan. Blend in flour and salt (this will make a light roux). Whisk in milk, stirring constantly until mixture thickens (do not boil). Remove from heat. Stir in Lynfred Chardonel wine and fresh dill weed into sauce, pour over fish filets and cover with foil (dish may be placed in the refrigerator at this point). Bake, covered, for 35 to 40 minutes (45 to 50 minutes if refrigerated) or until fish flakes when tested with a fork. Serve immediately with a nicely, chilled glass of Lynfred Chardonnel wine!
Invite a few friends over, open a couple bottles of Lynfred's Chardonel 2001 wine, and enjoy!
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