Risos de Gallo
Traditional Canarian fish dish
4 sole fillets (lenguado).
Flour for dusting.
Pepper to taste.
1 egg, slightly beaten.
2 Tbsp of corn or sunflower oil.
Ingredients for Filling
3/4 C fresh mushrooms (finely chopped).
1 hard-boiled egg, finely chopped.
1 Tbsp corn or sunflower oil.
2 Tbsp chopped parsley.
1 slice white bread, crusts removed & torn into small pieces.
2 oz. butter, melted.
To make the filling – saute the mushrooms in oil.
In a medium-sized bowl – combine the cooked mushrooms, the chopped egg, parsley and bread pieces with the melted butter.
Spread equal amounts of the mixture over each sole fillet.
Roll up the fillets and secure with toothpicks.
Sprinkle the fish rolls with salt and pepper to taste, and dust with flour.
Dip the fillets in the beaten egg, and then dredge through the breadcrumbs.
Heat the oil in a large skillet and saute the fish until they are golden in color and cooked through.
Serve with lemon wedges.