Crab-stuffed sole

Yield: 1 servings

Measure Ingredient
8 Sole fillets (two pounds) Filling
1 pounds Crab meat
5 tablespoons Minced chives
5 tablespoons Minced parsley
5 tablespoons Butter, melted
¼ cup Chopped celery
½ cup Plus two tablespoons heavy cream
½ teaspoon Salt Fresh ground pepper, to taste Sauce
3 tablespoons Butter
3 tablespoons Flour
¼ teaspoon Salt
1½ cup Milk l/3 cup dry white wine topping
1 cup Grated Swiss cheese
½ teaspoon Paprika Minced parsley

Preheat oven to 400 degrees. Combine filling ingredients and spread over fillets. Roll each fillet into a tube shape and place seam-side down baking dish

To make sauce, melt butter saucepan, then blend in flour and salt.

Simmer for two minutes. Stir in milk and wine, and simmer until mixture thickens, stirring constantly.

Pour sauce over fillets and bake at 400 degrees for 15 minutes.

Sprinkle with cheese. Bake until cheese melts. Sprinkle with paprika and parsley.

From the files of Al Rice, North Pole Alaska. Feb 1994

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