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Baked Stuffed Sole
1 c Raw lobster meat
1 c Raw crabmeat
1 c Raw jumbo shrimp
6 Thin sole fillets; 1 inch long
1 bn Fresh parsley
1/2 c Chopped basil
1 bn Small shallots
3/4 Stick butter
1 c Dry chardonnay
Preheat oven to 350 F. Chop the lobster, crab and jumbo shrimp in the
cuisineart and make the stuffing paste. Add basil, parsley, salt and
pepper, three or four small, peeled shallots and a squeeze of lemon. Buzz
the cusinart- if needed for moistness, add more lemon juice. On a cutting
board, spoon the paste onto fillets and rool them. Place fillet rools on
To prepare the sauce: Mix white wine, melted butter and lemon in measuring
cup. Pour over filets. Add salt, pepper, more lemon (if desired) and
chopped parsley and paprika (as needed)
Grate shallots over the fillets. Cover the pan with tin foil. Place in oven
and bake for 30 minutes.
Serve with saut‚ed asparagus and rice pilaf.