| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lifetime tv, Life1 |
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 |
bn |
Fresh parsley |
| 1/2 |
c |
Chopped basil |
|
|
Black pepper |
|
|
Salt |
| 1 |
|
Lemon |
| 1 |
bn |
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 saut.ed 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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