Baked Stuffed Sole à La Michael Chiklis
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Life1, Lifetime tv | 1 | Servings | |
INGREDIENTS
| 1 | c | Raw lobster meat |
| 1 | c | Raw crabmeat |
| 1 | c | Raw jumbo shrimp |
| 6 | Thin sole fillets, 1 inch | |
| long | ||
| 1 | Fresh parsley | |
| 1/2 | c | Chopped basil |
| Black pepper | ||
| Salt | ||
| 1 | Lemon | |
| 1 | Small shallots | |
| 3/4 | Stick butter | |
| 1 | c | Dry chardonnay |
| Paprika, optional |
INSTRUCTIONS
Preheat oven to 350 F. Chop the lobster, crab and jumbo shrimp in the cuisineart and make the stuffing paste. Add basil, parsley, salt and pepper, three or four small, peeled shallots and a squeeze of lemon. Buzz the cusinart- if needed for moistness, add more lemon juice. On a cutting board, spoon the paste onto fillets and rool them. Place fillet rools on pre-buttered pan. To prepare the sauce: Mix white wine, melted butter and lemon in measuring cup. Pour over filets. Add salt, pepper, more lemon (if desired) and chopped parsley and paprika (as needed) Grate shallots over the fillets. Cover the pan with tin foil. Place in oven and bake for 30 minutes. Serve with sauted asparagus and rice pilaf. © 1997 Michael Chiklis © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1856
Calories From Fat: 1004
Total Fat: 114.1g
Cholesterol: 670.7mg
Sodium: 3226.3mg
Potassium: 3870.2mg
Carbohydrates: 81g
Fiber: 22.2g
Sugar: 4.2g
Protein: 136.7g