Sole normandy

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.

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