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Fillet Of Sole Stuffed With Crabmeat

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Ingredients
  Sole fillets 24 Ounce (Fresh Or Frozen)
  Swiss cheese slice 3 , halved
  Lump crabmeat 8 Ounce, cartilage removed
  Snipped basil/1 teaspoon dried basil crushed 1 Tablespoon
  Butter/Margarine 4 Tablespoon, divided
  Mushrooms 1⁄4 Cup (4 tbs), chopped
  Shallots 2 Teaspoon, chopped
  Dry white wine 3 Tablespoon
  Lemon juice 2 Teaspoon, divided
  All purpose flour 3 Tablespoon
  Clam juice 1 Cup (16 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Paprika To Taste
  Snipped parsley 1 Tablespoon
Directions

GETTING READY
1. Defrost the fish if cold.
2. Preheat the oven to 400 degrees.

MAKING
3. On the work area, put the fillets with skin facing up.
4. Put ½ slice of Swiss cheese along with 3 tablespoons of crabmeat and ½ teaspoons of fresh basil on each fillet.
5. Fold the fillets and place them on a baking dish with the joining part down.
6. Take a heavy skillet; heat 2 tablespoons of butter or margarine on medium flame.
7. Saute mushrooms, shallot, wine and a tablespoon of lemon juice in it and allow boiling.
8. Once the liquid has diminished, put the leftover butter and heat it until it melts.
9. Put flour in the skillet and mix well.
10. Put clam juice in the mixture and let the ingredients cook until thick and frothy.
11. Put cream and unused lemon juice and salt.
12. Pour the sauce on fish rolls and season with paprika.
13. Bake the rolls for 15-20 minutes until the fish starts chipping.

SERVING
14. Serve warm with sauce and garnish of parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Crab
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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