- Recipes Home
- Interest Groups
Saucy Sole Roulade Recipe
|Canned crab meat||7 Ounce, drained (1 Can)|
|Dry mustard||1⁄2 Teaspoon|
|Marjoram leaf||1⁄4 Teaspoon, crushed|
|Worcestershire sauce||1⁄4 Teaspoon|
|Fresh sole fillets||1 1⁄2 Pound (6 Pieces)|
|Lemon juice||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Non-dairy coffee cream powder||1 Teaspoon|
Serving size: Complete recipe
Calories 1196 Calories from Fat 471
% Daily Value*
Total Fat 53 g80.8%
Saturated Fat 19.3 g96.6%
Trans Fat 0 g
Cholesterol 559 mg
Sodium 5233.2 mg218%
Total Carbohydrates 64 g21.3%
Dietary Fiber 1.6 g6.4%
Sugars 23.2 g
Protein 117 g233.5%
Vitamin A 8.6% Vitamin C 19.4%
Calcium 18.8% Iron 14.7%
*Based on a 2000 Calorie diet
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.)