Filet of Sole with Spice and Herbed Carrots En Croute | Arctic Gardens Food Service
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Filet of Sole with Spice and Herbed Carrots En Croute

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Filet of Sole with Spice and Herbed Carrots En Croute

Portions:

90

Preparation Time:

Cooking Time:

Ingredients

  • 90 sole filets (160 g each)
  • 1 L (4 cups) of panko bread crumbs


Carrot stuffing

  • 1 bag (2.5kg) of Bonduelle Carrot Purée , thawed
  • 5 eggs
  • 30 ml of curry powder
  • 60 ml of fresh ginger, minced
  • Salt and pepper to taste

Preparation

  1. In a bowl, mix carrot stuffing ingredients together. Set aside.
  2. Place filets of sole on baking sheets lined with parchment paper.
  3. Take the stuffing and spread it all over the filets of sole (about 60 g of stuffing per filet).
  4. Sprinkle with bread crumbs.
  5. Bake in an oven preheated to 180° C (350° F) for about 8 to 10 minutes or until the fish is done.


Chef's comments
The sole may be substituted with another variety of fish depending on market availability.