Sole Supreme Recipe
Ingredients
4 tablespoons margarine
1/3 cup milk
1 tablespoon flour
1 can crabmeat, boned and flaked
1/2 teaspoon salt
2 teaspoons lemon juice,
4 sole or flounder fillets
2 tablespoons margarine, melted
paprika
1/4 teaspoon prepared white horseradish
1 package frozen lima beans
1/8 teaspoon Worcestershire sauce
1/8 teaspoon onion salt
Lemon slices and parsley for garnish
Dash of Tabasco sauce
Directions
Preheat oven to 350°F.
Melt 2 tablespoons margarine in saucepan with flour.
Add salt, 1/2 teaspoon of the lemon juice, horseradish, Worcestershire, onion salt, Tabasco.
Blend in milk and cook until thickened, stirring constantly.
Remove from heat.
Add crabmeat and mix well.
Arrange 2 fillets in greased shallow casserole and spread each with half the crab mixture.
Top with two remaining fillets.
Combine 2 tablespoons margarine, melted with 1 1/2 teaspoon lemon juice and brush over fillets.
Sprinkle generously with paprika.
Bake for 25 to 30 minutes or until fish flakes easily when tested with fork.
Meanwhile, cook lima beans with water according to package directions.
Melt 2 tablespoons margarine in saucepan with flour.
Add salt, 1/2 teaspoon of the lemon juice, horseradish, Worcestershire, onion salt, Tabasco.
Blend in milk and cook until thickened, stirring constantly.
Remove from heat.
Add crabmeat and mix well.
Arrange 2 fillets in greased shallow casserole and spread each with half the crab mixture.
Top with two remaining fillets.
Combine 2 tablespoons margarine, melted with 1 1/2 teaspoon lemon juice and brush over fillets.
Sprinkle generously with paprika.
Bake for 25 to 30 minutes or until fish flakes easily when tested with fork.
Meanwhile, cook lima beans with water according to package directions.
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