Rolled Fish Fillets from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Rolled Fish Fillets

Preamble
Robert May 1660

Ingredients

1 lb Fish Fillets (eg sole or plaice)

Crayfish Crayfish

2 oz (4 tablespoons) Butter

Butter Butter

1 oz (1/2 cup) Breadcrumbs

Bread Bread

2 oz (1 cup) Spinach washed and chopped

Spinach Spinach

2 tablespoons chopped Sage

Sausage Sausage

4 tablespoons chopped Parsley

Parsley Parsley

1 teaspoon chopped Thyme

Thyme Thyme

1 teaspoon chopped Rosemary

Rosemary Rosemary

1 teaspoon chopped Marjoram

Marjoram Marjoram

1 teaspoon chopped Savory

Savory Savory

1/2 teaspoon Ground Cinnamon

Cinnamon Cinnamon

1/2 teaspoon Ground Mace

Mace Mace

1/2 teaspoon Ground Nutmeg

Nutmeg Nutmeg

2 hard-boiled Egg Yolks chopped

Egg Egg

2 oz (1/2 cup) Currants

Currant Currant

1/2 pint (1 cup) Wine

Chinese Wine Chinese Wine

2 tablespoons Vinegar

Vinegar Vinegar

2 tablespoons Sugar

Sugar Sugar

1 oz (2 tablespoons) Butter

Butter Butter

Method

Melt the butter in a frying pan. Toss in the breadcrumbs, spinach, herbs and seasonings, plus egg yolks and currants. Mix all together and place about 4 tablespoons of the stuffing mixture on each fillet and roll it up, securing it with a toothpick. Place in a baking dish. Pour the wine, vinegar, sugar and butter into the bottom of the pan. Bake at 350 degrees (Mark 4) for 15-20 minutes or until the fish flakes, basting occasionally.

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The 2008Mietta Song Recital Award