Sole papillote with leeks
10
18
4
No
Ingredients
- 1 sole filets of 720 g (environ 1 2/3 lb)
- 250 ml (1 cup) of rosée sauce
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of lemon juice
- 45 ml (3 tablespoons) of fresh chopped dill
- 15 ml (1 tablespoon) of olive oil
- 8 lemon slices (optional)
Preparation
Side-by-side mode
- Preheat oven to 205°C (400°F).
- Prepare four sheets of aluminum paper. Set rolled sole filets at the center of each sheet. Spray sauce and leeks over filets.
- Pour lemon juice and olive oil over filets.
- Spread with dill and, if desired, with lemon slices. Fold sheets of aluminum paper to form hermetical papillotes.
- Oven bake for 18 to 20 minutes, until papillotes puff.
