| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
California |
Fish, Seafood, Alcohol |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Filet of sole |
| 5 |
tb |
Butter |
| 2 |
c |
Fresh mushrooms; chopped |
| 1/2 |
lb |
Crab meat or |
| 1/2 |
lb |
Shrimp meat |
| 1 |
tb |
Cracker crumbs |
| 1 |
tb |
Capers |
| 1/4 |
ts |
Dill weed |
| 1 |
ts |
Seasoned salt; optional |
| 1 |
|
Lemon; thinly sliced |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
;water |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Heavy cream |
| 1 |
|
Egg |
INSTRUCTIONS
JUDI M. PHELPS
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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