Fillet Of Sole Stuffed With Crabmeat Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Sole fillets24 Ounce (Fresh Or Frozen)
 Swiss cheese slice3 , halved
 Lump crabmeat8 Ounce, cartilage removed
 Snipped basil/1 teaspoon dried basil crushed1 Tablespoon
 Butter/Margarine4 Tablespoon, divided
 Mushrooms1⁄4 Cup (4 tbs), chopped
 Shallots2 Teaspoon, chopped
 Dry white wine3 Tablespoon
 Lemon juice2 Teaspoon, divided
 All purpose flour3 Tablespoon
 Clam juice1 Cup (16 tbs)
 Light cream1⁄2 Cup (8 tbs)
 Salt To Taste
 Paprika To Taste
 Snipped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 509 Calories from Fat 238

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 16 g79.9%

Trans Fat 0 g

Cholesterol 157.1 mg

Sodium 839.2 mg35%

Total Carbohydrates 11 g3.7%

Dietary Fiber 0.65 g2.6%

Sugars 0.4 g

Protein 51 g102.3%

Vitamin A 29.1% Vitamin C 17.3%

Calcium 17.9% Iron 9.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Defrost the fish if cold.
2. Preheat the oven to 400 degrees.

MAKING
3. On the work area, put the fillets with skin facing up.
4. Put ½ slice of Swiss cheese along with 3 tablespoons of crabmeat and ½ teaspoons of fresh basil on each fillet.
5. Fold the fillets and place them on a baking dish with the joining part down.
6. Take a heavy skillet; heat 2 tablespoons of butter or margarine on medium flame.
7. Saute mushrooms, shallot, wine and a tablespoon of lemon juice in it and allow boiling.
8. Once the liquid has diminished, put the leftover butter and heat it until it melts.
9. Put flour in the skillet and mix well.
10. Put clam juice in the mixture and let the ingredients cook until thick and frothy.
11. Put cream and unused lemon juice and salt.
12. Pour the sauce on fish rolls and season with paprika.
13. Bake the rolls for 15-20 minutes until the fish starts chipping.

SERVING
14. Serve warm with sauce and garnish of parsley.
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