Stuffed Sole Hollandaise Recipe
Ingredients
| Seasoned salt | 1 Teaspoon | |
| Dill weed | 1 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| 4 medium fillets of sole, 1 to 1 1/4 lbs. | ||
| Instant minced onion | 2 Teaspoon | |
| Water | 2 Teaspoon | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| King crab | 1 Can (10oz) | |
| Sauce | 1 Can (10oz) | |
| Butter/Margarine | 2 Tablespoon, 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.
Chef
