Shrimp stuffed sole fillets
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Minced shallots -or- |
| 2 | tablespoons | Minced scallions |
| ¼ | cup | Butter |
| ½ | pounds | Sliced mushrooms |
| 2 | tablespoons | Chopped parsley |
| ½ | pounds | Small cooked shrimp, cleaned |
| 6 | Sole fillets | |
| 2 | tablespoons | Flour |
| 1 | cup | Dry white wine |
| ½ | cup | Heavy whipping cream -or- |
| ½ | cup | Half and half |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Brandy |
| ½ | cup | Grated Swiss cheese |
Directions
Cook shallots or scallions in 2 tb butter until clear. Add mushrooms; cook unti lall the liquid has evaporated. Add parsley and shrimp.
Preheat oven to 400. Place about 2 tb shrimp stuffing on large end of each fish fillet. roll up fillets; secure with toothpicks. Place in greases 12X8X2" dish. In saucepan, melt remaining butter; stir in flour. Add white wine, cook, stirring, over medium heat, until sauce thickens. Add cream or half and half, salt, and brandy. Add any remaining stuffing to sauce. Pour sauce over fillets; bake 20-25 minutes until
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94