Sole roulades w/ shrimp sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| ¼ | cup | Minced onion |
| 1 | Clove garlic; minced | |
| 1 | pinch | Of salt |
| ¼ | pounds | Cooked salmon; chopped |
| 2 | Eggs; beaten | |
| 6 | 2 oz. filets of sole | |
| ½ | Lemon; juice of | |
| 2 | cups | Dry white wine or wine |
| Court bouillon | ||
| 3 | Potatoes; cooked & mashed (optional) | |
| ½ | cup | Blanched chopped spinach (optional) |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| 2 | teaspoons | Paprika |
| 1 | cup | Milk |
| 2 | teaspoons | Fish base |
| Salt & pepper to taste | ||
| ¼ | cup | Chopped cooked shrimp |
| 2 | tablespoons | Sour cream |
Directions
SHRIMP SAUCE
Preheat oven to 450 F. Melt the butter in a small saute pan. Add onion, garlic & salt. Cook over low heat for 3 minutes. Remove from heat. Cool.
Mix together salmon & eggs. Add onion mixture. Reserve. Flatten the sole on a dry cloth. Sprinkle the filets with lemon juice. Place some of the salmon mixture on each filet & roll up. Place the rolled filets seam-side-down in a deep baking dish. Pour the wine or court bouillon over & cover with foil.
Bake in preheated oven for 20 minutes. Serve with Shrimp Sauce. Melt butter in a small saute pan. Add the flour & paprika & cook over low heat for 3 minutes. Add the milk slowly, stirring constantly. Bring to a boil, reduce heat & add fish base. Season to taste with salt & pepper. Add shrimp & heat through. Remove from heat & stir in sour cream.
THE QUORUM
EAST COLFAX, DENVER WINE: RUTH- ERFORD HILL CHARDONNAY '79
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .