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Rolled Fillets Of Sole With Fresh - Dill Stuffing
(Machli Ki Tikka)
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| What You Need: |
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4 skinned 8-ounce sole fillets, or substitute four 8-ounce flounder fillets or other firm white fish
2 tablespoons fresh lemon juice
2 teaspoons salt
½ teaspoon freshly ground black pepper
7 tablespoons ghee
1 medium-sized garlic clove, peeled and flattened with the side of a large knife
1 tablespoon scraped, finely chopped fresh ginger root
¼ cup finely chopped onions
¼ teaspoon ground hot red pepper
¼ teaspoon turmeric
¾ cup finely cut fresh dill
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| How To Cook: |
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1. Wash the fillets under cold running water and pat them dry with paper towels. Sprinkle both sides of the fish with the lemon juice, 1 teaspoon of the salt and the black pepper. Then set the fillets aside on a platter and marinate them at room temperature for 10 to 15 minutes.
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2. Meanwhile preheat the oven to 350 and prepare the filling in the following fashion: In a heavy 7- to 8-inch skillet, heat 4 tablespoons of the ghee over moderate heat until a drop of water flicked into it splutters instantly. Stirring after each addition, add the garlic, ginger, onions, red pepper, turmeric, dill and remaining teaspoon of salt.
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3. Reduce the heat to low and, stirring constantly, fry for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Remove the skillet from the heat and taste the filling for seasoning.
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4. Place equal portions of the filling on each fillet, spreading it evenly with a spatula or table knife to cover the fish completely. Starting at the narrow end, roll each fillet around the stuffing into a small, thick cylinder. Skewer these rolls
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5. In a 10-inch ovenproof skillet or a shallow flameproof casserole just large enough to hold the fillets comfortably side by side, heat the remaining 3 tablespoons of ghee over moderate heat. Place the rolled fish in the skillet with
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6. Transfer the skillet to the middle shelf of the oven and bake for 12 minutes, or until the rolls are firm when pressed lightly with a finger. Slide the skillet under the broiler for 2 or 3 minutes to brown the fish lightly. With a slotted spatula, transfer the fish rolls to a heated platter.
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7. Quickly bring the liquid remaining in the pan to a boil over high heat and stir until it is well blended. Pour the sauce over the fish and serve at once.
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