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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
Black pepper
Salt
1 Lemon
1 bn Small shallots
3/4 Stick butter
1 c Dry chardonnay
Paprika; optional


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 pre-buttered pan.

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.


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