Sole And Shrimp Au Gratin
|Sole fillet||2 Pound|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Tabasco sauce||1 Dash|
|Instant chicken bouillon||1 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Shrimp||16 Ounce, cleaned and cooked|
|Snipped parsley||1 Tablespoon|
Arrange fillets in baking dish and sprinkle with salt.
Combine sherry and lemon juice and pour over fish.
Bake in a preheated 350Â° oven for 15 minutes.
Drain juices and reserve.
Return fish to oven and bake for another 10 minutes or until it flakes easily with fork.
While it bakes, add enough water to the reserved broth to make 1 cup.
Melt butter in saucepan over low heat.
Stir in flour, Tabasco, broth and bouillon.
Cook over low heat, stirring, until sauce is smooth and bubbly.
Remove from heat; stir in cream.
Heat just to boiling, stirring constantly.
Add cheese and shrimp and stir until cheese is melted.
Alternate layers of fish and sauce in a chafing dish, ending with sauce.
Garnish with parsley.