| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
French |
Seafood |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/4 |
c |
Minced onion |
| 1 |
|
Clove garlic; minced |
| 1 |
pn |
Of salt |
| 1/4 |
lb |
Cooked salmon; chopped |
| 2 |
|
Eggs; beaten |
| 6 |
|
2 oz. filets of sole |
| 1/2 |
|
Lemon; juice of |
| 2 |
c |
Dry white wine or wine |
|
|
Court bouillon |
| 3 |
|
Potatoes; cooked & mashed (optional) |
| 1/2 |
c |
Blanched chopped spinach (optional) |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 2 |
ts |
Paprika |
| 1 |
c |
Milk |
| 2 |
ts |
Fish base |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Chopped cooked shrimp |
| 2 |
tb |
Sour cream |
INSTRUCTIONS
SHRIMP SAUCE
Preheat oven to 450 F. Melt the butter in a small saute pan. Add onion,
garlic & salt. Cook over low heat for 3 minutes. Remove from heat. Cool.
Mix together salmon & eggs. Add onion mixture. Reserve. Flatten the sole on
a dry cloth. Sprinkle the filets with lemon juice. Place some of the salmon
mixture on each filet & roll up. Place the rolled filets seam-side-down in
a deep baking dish. Pour the wine or court bouillon over & cover with foil.
Bake in preheated oven for 20 minutes. Serve with Shrimp Sauce. Melt butter
in a small saute pan. Add the flour & paprika & cook over low heat for 3
minutes. Add the milk slowly, stirring constantly. Bring to a boil, reduce
heat & add fish base. Season to taste with salt & pepper. Add shrimp & heat
through. Remove from heat & stir in sour cream.
THE QUORUM
EAST COLFAX, DENVER WINE: RUTH-
ERFORD HILL CHARDONNAY '79
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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