Crab-stuffed sole
1 servings
Ingredients
| Quantity | 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 |
Directions
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