Sole normandy
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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