Main Dish
Crusty Fish
Ingredients
½ cup (125 mL) Canton Bearnaise Sauce
¼ cup (65 mL) chopped fresh basil
2 tbsp (30 mL) red onion, finely chopped
Salt and fresh ground pepper
4 thin fillets of sole
12 slices prosciutto
¼ cup (65 mL) crumbled blue cheese
Directions
- Preheat the BBQ to 350˚F and make sure to oil the grates thoroughly.
- In a bowl, combine the Canton Béarnaise sauce with basil, red onion, salt, and pepper. Set aside.
- On a flat surface, lay out three slices of prosciutto, slightly overlapping them.
- Place a sole fillet in the center of the prosciutto, sprinkle with a tablespoon of blue cheese, and roll it up tightly to form a secure roll. Use a toothpick to hold it in place if needed.
- Repeat this process for the remaining portions.
- Grill the rolls for about 8 minutes, turning them frequently to ensure even cooking.
- Serve the rolls with the prepared Canton Béarnaise sauce mixture.
