Rolls Of Sole

Preparation:

Preparation: Check that the fillets are clean; if necessary, wash them, let them drain and dry them. Peel, wash and chop the parsley (if you like, add a clove of garlic). Grate the cheese and add it to the parsley. Lightly beat the fillets with the meat tenderizer, then level them, removing any burrs. Chop what you have removed and also add it to the parsley. Now distribute the prepared mince on the fillets, then roll up the fillets closing the filling inside, then hold them in place by inserting them with one or two wooden sticks. Tie them up if you prefer. When the work is completed, place the butter in pieces in the oven (large enough to hold the rolls in a single layer). As soon as it has melted, arrange the lightly floured rolls and sprinkle them with cognac. Put the container back in the oven and leave it there for 3 minutes, remembering to turn the rolls halfway through cooking. In the meantime, dilute a spoonful of tomato sauce, a few drops of Worcester and a pinch of pepper in the cream (you will add salt when cooked). After 3 minutes, sprinkle the rolls with the cream, turn them so that they acquire even flavors, put them back in the oven programmed at half power and leave them there for 10 minutes, remembering to turn them at least twice. When cooked, leave them in the oven off for 3 minutes before serving.