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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Fish-fs, Oven-fs 4 Servings

INGREDIENTS

1 T Butter, for greasing baking
pan
4 T Olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
1/2 lb Shrimp, peeled and deveined
1/4 c Cream or half and half
1 T Lemon juice
3/4 t Dried tarragon
1/4 c Fresh breadcrumbs
1 1/2 lb Filet of sole, 4 fillets
Salt and freshly ground
black pepper

INSTRUCTIONS

Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3
tablespoons of olive oil in a skillet. Add onion and carrot, cover  and
cook for 10 minutes or until soft. Remove cover, add shrimp and  saute
for a couple of minutes just until shrimp turn pink and are  firm to
the touch. Remove mixture to a food processor and blend with  heavy
cream, lemon juice, tarragon and breadcrumbs until mixture is  pureed.
Season with salt and pepper. Place some stuffing on one half  of each
sole filet. Fold other half over the stuffing and transfer  the filet
to a baking dish. Drizzle remaining tablespoon of olive oil  over the
stuffed sole; season with salt and pepper. Bake, covered for  20 to 25
minutes or until flesh is cooked through and white and  stuffing is
hot.  Yield: 4 servings  Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved  Busted by Gail Shermeyer <4paws@netrax.net>  Recipe
by: COOKING MONDAY TO FRIDAY SHOW #MF6636 Posted to MC-Recipe  Digest
V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 177
Total Fat: 20g
Cholesterol: 91.8mg
Sodium: 458.5mg
Potassium: 169.8mg
Carbohydrates: 9.2g
Fiber: 1g
Sugar: 1.9g
Protein: 9.3g


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