It seems to be a part of classic British cuisine and while no means common, it appears on menus in some British hotels and restaurants. Essentially, it is a pounded beef fillet, rolled around a filling of pate de foie gras, then wrapped with bacon and braised in spiked stock.
Tasty treat for the weekend; OVEN-BAKED FILLET OF SOLE WITH GREEN BEANS, SUN-BLUSHED TOMATOES AND OLIVES.(Features)
Apr 30, 2011; Jason McNelly, head chef, Tapela, 104 Bath Street, Glasgow Sole is an expensive fish but its delicate flesh and subtle flavour...