sole normandy
- Categories
- Seafood
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Apples |
| 1 cup | Bechamel sauce |
| 1 cup | Baby shrimp |
| ½ | Sheet puff pastry |
| ⅓ cup | Butter |
| 4 teaspoons | Oil |
| 4 | Sole fillets (7 oz ea) |
| 1 teaspoon | Parsley |
| 2 teaspoons | Lemon juice |
Heat oven to 350. Cut tops from apples. Scoop away core & pulp, leaving shell. Mix sauce with shrimp. Stuff into cavity of apple.
Bake 20-25 minutes or until tender. Cut pastry into 1 X 3" rectangles. Bake in oven with apples on separate shelf. In skillet, melt 4 tsp. butter with the oil. Reduce heat. Gently saute fillets 2½-3 minutes on each side. Remove to heated platter. Add remaining butter, parsley & lemon juice. Cook to very hot. Pour over fish.
Place apples around platter & garnish with pastry. Serve.
File
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