Sole With Shellfish Recipe
Ingredients
| 4 1/2 lb. fillets of sole | ||
| Butter | 2/3 Cup (16 tbs) | |
| Flour | 5 Tablespoon, sifted | |
| Cream | ||
| White wine | 1 /2 Cup (16 tbs) | |
| 1/2 lb. small cooked shrimp | ||
| 1/2 lb. cooked crab meat | ||
| Cayenne pepper | 1 Dash | |
| Worcestershire sauce | 2 Tablespoon | |
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut fillets into serving pieces; sprinkle with salt and pepper.
Place in greased casserole.
Bake at 350 degrees for 35 minutes.
Melt 1/2 cup butter in skillet; brown slightly.
Add flour: stir until smooth.
Drain fish liquid from casserole; add enough cream to make 2 1/2 cups liquid.
Stir liquid into butter mixture; cook over low heat, stirring constantly, until thickened and smooth.
Add wine, shrimp, crab meat, cayenne pepper and Worcestershire sauce.
Sprinkle paprika over fillets; dot with remaining butter.
Spoon sauce over sole.
Bake, covered, at 350 degrees until heated through.
Place in greased casserole.
Bake at 350 degrees for 35 minutes.
Melt 1/2 cup butter in skillet; brown slightly.
Add flour: stir until smooth.
Drain fish liquid from casserole; add enough cream to make 2 1/2 cups liquid.
Stir liquid into butter mixture; cook over low heat, stirring constantly, until thickened and smooth.
Add wine, shrimp, crab meat, cayenne pepper and Worcestershire sauce.
Sprinkle paprika over fillets; dot with remaining butter.
Spoon sauce over sole.
Bake, covered, at 350 degrees until heated through.
Chef
