- Recipes Home
- Interest Groups
Stuffed Sole Princess Recipe
|Sole fillets||1 1⁄2 Pound (4 Large Fillet)|
|Small cooked shrimp||1⁄4 Pound|
|Lemon juice||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Sliced green onion with tops||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|All purpose flour||1 Tablespoon|
Serving size: Complete recipe
Calories 1381 Calories from Fat 649
% Daily Value*
Total Fat 73 g111.8%
Saturated Fat 34.7 g173.3%
Trans Fat 0 g
Cholesterol 448.5 mg
Sodium 2469.5 mg102.9%
Total Carbohydrates 62 g20.5%
Dietary Fiber 2 g8.1%
Sugars 21 g
Protein 107 g213.4%
Vitamin A 49.6% Vitamin C 38.1%
Calcium 18.9% Iron 9.8%
*Based on a 2000 Calorie diet
Place a fourth of the shrimp across one end of each fillet; roll each fillet into a cylinder and secure with a wooden pick.
Place rolled fillets, seam sides down, in a greased shallow baking dish.
Sprinkle with salt, pepper, and paprika.
In a small bowl, stir together lemon juice, wine, onion, and garlic; pour over fish.
Cover and bake in a 350° oven until fish is just opaque but still moist in thickest part; cut to test 20 to 25 minutes.
With a slotted spoon, transfer rolled fillets to a warm serving plate; reserve liquid from baking dish.
Remove and discard picks from fish; cover fish and keep warm.
Melt butter in a small pan over medium heat.
Stir in flour and cook, stirring, until bubbly.
Remove pan from heat and gradually stir in liquid from baking dish.
Return to heat and cook, stirring, until thickened.
Pour sauce over rolled fillets.