1 small zucchini, diced (not necessarily peeled)
2 celery stalks, finely sliced
1 leek, finely sliced
2 small carrots, diced
4 tsp (20 mL) butter
1/4 cup (60 mL) diced pork fat back (lardons)
salt and pepper
10 oz (284 mL) canned cream of celery soup
4 small sole, cleaned
3/4 cup (180 mL) fine bread crumbs
4 tsp (20 mL) chopped parsley
· Preheat oven to 375 °F( 190 '°C).
· In a saucepan, blanch vegetables for 3 minutes in boiling saltedwater, then drain.
· In a skillet, melt butter and sauté lardons and blanchedvegetables, season with salt and pepper and cook over low heat for 3 minutes.Add cream of celery soup and cook 3 minutes longer.
· Stuff each sole with the vegetables and place in a baking dish.Pour a small amount of cream of celery soup over the fish, cover with aluminumfoil and bake for 25 minutes.
· When cooked, sprinkle mixed bread crumbs and parsley over the sole,broil for 1 minute or until golden. Spoon pan juices over the fish and serve