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stuffed Sole (northern Germany) 4 Tablespoons Butter Or Margarine
2 Tablespoons Flour
1 1/2 Cups Fish Or Vegetable Stock
3 Ounces Button Mushrooms, Sliced
6 Ounces Peeled, Cooked Shrimp
4 Ounces Canned, Frozen Or Fresh Cooked Crabmeat
4 Tablespoons Heavy Cream
2 Tablespoons Brandy
1 Ounce Fresh Breadcrumbs
salt
pepper
6 To 12 Sole Fillets, Depending On Size
4 Tablespoons Melted Butter preheat Oven To 350 Degrees F. melt 4 Tablespoons Butter And Add Flour. Cook For About 3 Minutes Over Gentle Heat Or Until Pale Straw Colored. Add Stock And Bring To A Boil. Add Mushrooms And Allow To Cook Until The Sauce Thickens. Add Cream And Re-boil The Sauce. Remove Sauce From The Heat; Add Brandy, Shrimp, Crab And Breadcrumbs. skin Sole Fillets And Spread Filling On The Side That Was Skinned. Roll Up And Arrange In A Buttered Baking Dish. Spoon Melted Butter Over The Top And Bake For 20 To 30 Minutes, Until The Fish Is Just Firm. |
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