Stuffed Sole Hollandaise Recipe
Ingredients
1 teaspoon seasoned salt
1 teaspoon dill weed
1/8 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
4 medium fillets of sole, 1 to 1 1/4 lbs.
2 teaspoons instant minced onion
2 teaspoons water
1 can (3 oz.) sliced mushrooms, drained
1 can (7 1/2 oz.) Alaska king crab meat
1 can (6 oz.) hollandaise sauce, or Hollandaise Sauce
2 tablespoons butter or margarine, melted
Directions
Spread a mixture of seasoned salt, dill, pepper, and lemon juice over fillets.
Mix the instant minced onion with water, then combine with the mushrooms, crab meat, and 2 tablespoons of the hollandaise sauce.
Divide mixture into 4 portions and place one portion on center of each fillet.
Roll each fillet around the filling and secure with wooden picks.
Place rolls, opened side up, in a greased shallow baking dish.
Brush with melted butter.
Bake at 375°F 45 minutes, or until fish flakes easily.
Heat remaining hollandaise sauce over very low heat.
Transfer fish rolls to serving plate, remove picks, and spoon sauce over rolls.
Mix the instant minced onion with water, then combine with the mushrooms, crab meat, and 2 tablespoons of the hollandaise sauce.
Divide mixture into 4 portions and place one portion on center of each fillet.
Roll each fillet around the filling and secure with wooden picks.
Place rolls, opened side up, in a greased shallow baking dish.
Brush with melted butter.
Bake at 375°F 45 minutes, or until fish flakes easily.
Heat remaining hollandaise sauce over very low heat.
Transfer fish rolls to serving plate, remove picks, and spoon sauce over rolls.
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