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Filet of sole san clemente
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| Artist: |
_ |
| Categories: |
Alcoholic, Fish, Seafood, Wines |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | JUDI M. PHELPS | | 6
| large | Filet of sole | | 5
| tbsp | Butter | | 2
| cup | Fresh mushrooms, chopped | | 1/2
| lbs | Crab meat or | | 1/2
| lbs | Shrimp meat | | 1
| tbsp | Cracker crumbs | | 1
| tbsp | Capers | | 1/4
| tsp | Dill weed | | 1
| tsp | Seasoned salt, optional | | 1
| | Lemon, thinly sliced | | 1
| cup | Dry white wine | | 1/2
| cup | Water | | 1
| tbsp | Cornstarch | | 1/2
| cup | Heavy cream | | 1
| | Egg |
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Procedures:
| 1 | Wipe filet of sole well. | | 2 | Melt 4 tablespoon butter in a small skillet; saute mushrooms until lightly browned. | | 3 | Remove from heat; stir in crab or shrimp meat, cracker crumbs, capers and dill weed. | | 4 | Spoon mixture onto center of filet of sole, distributing evenly, and roll, skewering with toothpicks. | | 5 | Place in large skillet. | | 6 | Sprinkle with seasoned salt; add lemon slices, wine and water. | | 7 | Cover and poach 20 minutes. | | 8 | Remove fish filets and lemon to a heated serving platter. | | 9 | Stir cornstarch into cream. | | 10 | Blend into pan juices until thickened. | | 11 | Beat egg in a small bowl; beat in a little hot mixture. | | 12 | Return to skillet stirring constantly until blended. | | 13 | Serve over fish at once. |
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