| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish-fs, Oven-fs |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter; for greasing baking pan |
| 4 |
tb |
Olive oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
sm |
Carrot; finely chopped |
| 1/2 |
lb |
Shrimp; peeled and deveined |
| 1/4 |
c |
Cream or half and half |
| 1 |
tb |
Lemon juice |
| 3/4 |
ts |
Dried tarragon |
| 1/4 |
c |
Fresh breadcrumbs |
| 1 1/2 |
lb |
Filet of sole; 4 fillets |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3
tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook
for 10 minutes or until soft. Remove cover, add shrimp and saute for a
couple of minutes just until shrimp turn pink and are firm to the touch.
Remove mixture to a food processor and blend with heavy cream, lemon juice,
tarragon and breadcrumbs until mixture is pureed. Season with salt and
pepper. Place some stuffing on one half of each sole filet. Fold other half
over the stuffing and transfer the filet to a baking dish. Drizzle
remaining tablespoon of olive oil over the stuffed sole; season with salt
and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked
through and white and stuffing is hot.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6636 Posted to MC-Recipe Digest
V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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