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Stuffed Sole Princess Recipe
|Sole fillets||1 1⁄2 Pound|
|Cooked shrimp||1⁄4 Pound|
|Lemon juice||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped green onion||2 Tablespoon (Including Top)|
|Garlic||1 Clove (5 gm), minced or 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 1/4 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 side 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.
Bake, covered, in a 350° oven for 25 minutes or until flesh inside is just opaque when fish is prodded in thickest portion with a fork.
With a slotted spoon, transfer rolled fillets to a serving plate; reserve liquid from baking dish.
Remove and discard picks from fish; cover fish and keep warm.
In a small pan over medium heat, melt butter.
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.