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Sole And Shrimp Au Gratin

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Ingredients
  Sole fillet 2 Pound
  Salt 1⁄2 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Flour 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
Directions

Arrange fillets in baking dish and sprinkle with salt.
Combine sherry and lemon juice and pour over fish.
Bake in a preheated 350° 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.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Shrimp

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