| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
California |
Alcohol, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
|
Filet of sole |
| 5 |
T |
Butter |
| 2 |
c |
Fresh mushrooms, chopped |
| 1/2 |
lb |
Crab meat or |
| 1/2 |
lb |
Shrimp meat |
| 1 |
T |
Cracker crumbs |
| 1 |
T |
Capers |
| 1/4 |
t |
Dill weed |
| 1 |
t |
Seasoned salt, optional |
| 1 |
|
Lemon, thinly sliced |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
water |
| 1 |
T |
Cornstarch |
| 1/2 |
c |
Heavy cream |
| 1 |
|
Egg |
INSTRUCTIONS
Wipe filet of sole well. Melt 4 tablespoon butter in a small skillet;
saute mushrooms until lightly browned. Remove from heat; stir in crab
or shrimp meat, cracker crumbs, capers and dill weed. Spoon mixture
onto center of filet of sole, distributing evenly, and roll, skewering
with toothpicks. Place in large skillet. Sprinkle with seasoned salt;
add lemon slices, wine and water. Cover and poach 20 minutes. Remove
fish filets and lemon to a heated serving platter. Stir cornstarch
into cream. Blend into pan juices until thickened. Beat egg in a small
bowl; beat in a little hot mixture. Return to skillet stirring
constantly until blended. Serve over fish at once. Source: California
Cooks. Shared and MM by Judi M. Phelps - Judi.Phelps@sjc.com
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