| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Neufchatel cheese — |
|
|
Softened |
| 2 |
oz |
Goat cheese — softened |
| 1 |
tb |
Fresh chives — chopped |
| 2 |
ts |
Fresh lemon juice |
| 4 |
|
Phyllo leaves — thawed |
|
|
Cooking spray — butter |
|
|
Flavored |
| 12 |
oz |
Sole fillets |
|
|
Fresh chives — optional |
|
|
Lemon slices — optional |
INSTRUCTIONS
Combine first 4 ingredients in a small bowl. Stir well, and set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly coat phyllo with cooking spray; fold in half crosswise. Spread
one-fourth of cheese mixture across bottom 2 inches of phyllo; place 1
fillet on phyllo above cheese mixture. Fold cheese-covered phyllo over
fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll
fashion. Lightly coat phyllo packet with cooking spray; place on a baking
sheet coated with cooking spray. Repeat procedure with remaining phyllo,
cheese mixture, and fillets. Bake at 375°F for 20 minutes. Transfer to a
serving platter. If desired, garnish with fresh chives and lemon slices.
Serve immediately.
Recipe By : Cooking Light, 1993, p. 122
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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