Crab stuffed sole with shrimp sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients:Stuffed Sole -2-2.5 pounds of sole fillets (3 individual fillets per person)1 lb can of actual crab meat1 minced shallot1/4 cup dried parsley flakes (or equivalent fresh chopped parsley)4 tbs melted butter3 slices whole wheat bread, chopped to crumbs/tiny cubes2 large eggsaprx 1/3 pound chipped mushrooms1/2 cup white wineSalt and pepper to taste (I didn't use any)Shrimp Sauce:4 tbs butter4 tbs flour1/4 ts salt2 cups milk1/2 shallot, chopped (green only)1/4 -1/2 cup grated cheese (I used mozzarella but swiss would be better)1/3 cup white wine1/2 pound tiny cocktail shrimp
Instructions:
Preheat oven to 400 F.
Melt sauce butter in a saucepan, and add flour. Stir in milk, wine and salt and lower heat to medium/low. Stir as close to constantly as possible until mixture thickens and begins to simmer. While sauce is heating, begin stuffing instructions below, remembering to stir the sauce as frequently as possible (particularly at the end!).
Melt stuffing butter in a frypan, and add mushrooms, cook until soft. Combine mushrooms and all other stuffing ingredients in a large bowl and mix well. Butter a large oven-safe casserole dish or 2 and place 8-10 of the larger fillets in the pan. Spoon the stuffing mixture in piles over each fillet, then cover each stuffing pile with 2 smaller fillets. Spoon approximately half the sauce over the fish so that each piece is coated with a layer of sauce, and place casserole(s) in oven. Bake at 400 F for 15 minutes. Return remaining sauce to stove, and stir in shrimp, cheese, shallots and if desired, additional milk to thin sauce. Use sauce to top each individual serving of fish after it is served.
Number of Servings: 10
Recipe submitted by SparkPeople user SUZISUZISUZI.
Preheat oven to 400 F.
Melt sauce butter in a saucepan, and add flour. Stir in milk, wine and salt and lower heat to medium/low. Stir as close to constantly as possible until mixture thickens and begins to simmer. While sauce is heating, begin stuffing instructions below, remembering to stir the sauce as frequently as possible (particularly at the end!).
Melt stuffing butter in a frypan, and add mushrooms, cook until soft. Combine mushrooms and all other stuffing ingredients in a large bowl and mix well. Butter a large oven-safe casserole dish or 2 and place 8-10 of the larger fillets in the pan. Spoon the stuffing mixture in piles over each fillet, then cover each stuffing pile with 2 smaller fillets. Spoon approximately half the sauce over the fish so that each piece is coated with a layer of sauce, and place casserole(s) in oven. Bake at 400 F for 15 minutes. Return remaining sauce to stove, and stir in shrimp, cheese, shallots and if desired, additional milk to thin sauce. Use sauce to top each individual serving of fish after it is served.
Number of Servings: 10
Recipe submitted by SparkPeople user SUZISUZISUZI.
Nutritional Info Amount Per Serving
- Calories: 350.9
- Total Fat: 13.9 g
- Cholesterol: 222.9 mg
- Sodium: 450.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.0 g
- Protein: 40.8 g
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