Prep. Time 15 mins
Cooking Time 30 - 35 mins
Yields 8 to 12 servings
2 tbsp (28.4 g) Butter
2 small onions, chopped
6 garlic cloves, minced
2 cups (224 g) sliced celery
4 oz (112 g) dry porcini mushrooms, soaked in hot water for 20 minutes
1/2 cup (125 ml) Italian dry white wine
1 lb (500 g) Italian crusty bread, cubed and grilled
4 1/2 lb (2.25 Kg) sole fillets (same size)
3/4 cup (170 g) butter
3/4 cup (98 g) flour
6 cups (1.5 l) hot milk
10 oz (280 g) Canadian Borgonzola cheese, cut in small pieces
1 cup (224 g) drained canned peeled Italian tomatoes, crushed
Fresh basil leaves, chopped
2 tbsp (30 ml) chopped fresh oregano
Instructions In skillet, sauté onions in butter over medium heat, until tender. Add garlic and celery and cook until soft. Add mushrooms, salt, pepper and parsley. Cook for 3 minutes, stir in wine and reduce to half. Add grilled bread cubes and half of the Borgonzola Sauce.
Remove from heat. Spread sole fillets with mixture, roll up and secure with toothpick or thin string.
Place fish rolls in buttered baking dish, top with remaining sauce and bake in oven at 350 °F (180 °C) for 20 to 25 minutes, or until fish just flakes when tested with a fork and sauce is bubbly.
In same skillet, cook flour in butter over low heat for 2 to 4 minutes, stirring constantly until flour is slightly golden. Gradually add milk, whisking constantly for 6 minutes or until mixture thickens.
Add cheese, a few pieces at a time, stirring constantly. Add crushed tomatoes, salt, pepper, basil and oregano. Mix well.
Cook over low heat until cheese melts. Turn off heat and keep warm.