Saucy Sole Roulade Recipe
Ingredients
| Crab meat | 1 Can (10oz), drained | |
| Dry mustard | 1/2 Teaspoon | |
| 1/4 teaspoon leaf marjoram, crumbled | ||
| Worcestershire sauce | 1/4 Teaspoon | |
| Fillets | 6 , pounded | |
| Peppercorns | 6 | |
| Bay leaves | 4 | |
| Salt | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Catsup | 1 Tablespoon | |
| 1 teaspoon non-dairy coffee "cream" powder | ||
Directions
1. Break crab meat into small chunks, removing bony tissue, if any.
Place in a small bowl; mix in mustard, marjoram, and Worcestershire sauce.
2. Cut fish fillets in half lengthwise.
Spoon 2 teaspoonfuls crab mixture on wide end of each piece; roll up, jelly-roll fashion; fasten with wooden picks. Stand rolls on end in a large baking dish.
3. Add peppercorns, bay leaves, salt, lemon juice, and water to baking dish; cover.
4 .Bake in slow oven (325°) 30 minutes, or until fish flakes easily. Lift fish rolls carefully from liquid with a pancake turner to a platter; keep hot while making sauce.
5. Strain liquid from fish into a bowl, then measure 1 cupful into a small saucepan; discard remainder.
Stir flour, catsup, and powdered "cream" into saucepan; cook, stirring constantly, until sauce thickens slightly and boils 1 minute.
6 Place fish rolls on each of 6 heated serving plates; spoon about 1 tablespoonful sauce over each. Garnish each plate with a cucumber bouquet, if you wish. (To make each, cut a 1 1/2-inch-long chunk from a small cucumber; stand upright. Make a deep slit across top and a diagonal cut in each side. Insert a lemon wedge in top slit and a radish slice in the diagonal cuts on each side.)
Place in a small bowl; mix in mustard, marjoram, and Worcestershire sauce.
2. Cut fish fillets in half lengthwise.
Spoon 2 teaspoonfuls crab mixture on wide end of each piece; roll up, jelly-roll fashion; fasten with wooden picks. Stand rolls on end in a large baking dish.
3. Add peppercorns, bay leaves, salt, lemon juice, and water to baking dish; cover.
4 .Bake in slow oven (325°) 30 minutes, or until fish flakes easily. Lift fish rolls carefully from liquid with a pancake turner to a platter; keep hot while making sauce.
5. Strain liquid from fish into a bowl, then measure 1 cupful into a small saucepan; discard remainder.
Stir flour, catsup, and powdered "cream" into saucepan; cook, stirring constantly, until sauce thickens slightly and boils 1 minute.
6 Place fish rolls on each of 6 heated serving plates; spoon about 1 tablespoonful sauce over each. Garnish each plate with a cucumber bouquet, if you wish. (To make each, cut a 1 1/2-inch-long chunk from a small cucumber; stand upright. Make a deep slit across top and a diagonal cut in each side. Insert a lemon wedge in top slit and a radish slice in the diagonal cuts on each side.)
Chef
