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Sole Leon Bibb Recipe
|Shrimp||1 Tablespoon, chopped|
|Scallions||1 Tablespoon, finely chopped|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Margarine||3 Tablespoon (Fleischmann's)|
|Mushrooms||5 , sliced|
|Parsley||1 Tablespoon, finely chopped|
|Dry vermouth||2 Tablespoon|
|Egg||1 , beaten|
|Dill weed||1 Teaspoon|
|Cooked shrimp||2 Tablespoon|
Serving size: Complete recipe
Calories 3939 Calories from Fat 1110
% Daily Value*
Total Fat 117 g179.8%
Saturated Fat 34.6 g173.1%
Trans Fat 0 g
Cholesterol 1618.7 mg
Sodium 3012.7 mg125.5%
Total Carbohydrates 59 g19.8%
Dietary Fiber 10.2 g40.7%
Sugars 20.5 g
Protein 670 g1340.7%
Vitamin A 143.1% Vitamin C 219.7%
Calcium 38.1% Iron 57.1%
*Based on a 2000 Calorie diet
Chop the third fillet and the trimmings.
Add 1 tbsp.
small shrimp, scallions, crumbs, lemon juice and Fleischmann's Margarine in a bowl.
Mix in the parsley and egg.
Spread sole on the counter and spread the stuffing mixture evenly over the two pieces. (Don't add salt as there is enough in the crackers.)
Roll the fish up and secure with toothpicks.
Put rolls into a covered baking pan which has been buttered and pre heated.
Add vermouth and place in a 350° oven for 3-4 mins, just until fish is flaky.
In a small bowl, make herb mixture.
In a saucepan, melt the Fleischmann's Margarine, add mushrooms and cooked shrimp and all the stuffing that is left.
Stir in herb mixture.
Pour sauce over fish and serve, with a green salad accompaniment.
Tomatoes can replace mushrooms in the sauce.