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Stuffed Sole Hollandaise Recipe
|Seasoned salt||1 Teaspoon|
|Dill weed||1 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Sole fillets||1 1⁄4 Pound (About 4 Medium Fillets)|
|Instant minced onion||2 Teaspoon|
|Sliced mushrooms||3 Ounce, drained|
|Alaska king crab meat||7 1⁄2 Ounce|
|Hollandaise sauce||6 Ounce|
|Butter/Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1676 Calories from Fat 929
% Daily Value*
Total Fat 104 g159.7%
Saturated Fat 31.4 g157.1%
Trans Fat 0 g
Cholesterol 497 mg
Sodium 4097.2 mg170.7%
Total Carbohydrates 61 g20.3%
Dietary Fiber 0.91 g3.6%
Sugars 16.4 g
Protein 117 g234.9%
Vitamin A 20.9% Vitamin C 15.9%
Calcium 22% Iron 14.6%
*Based on a 2000 Calorie diet
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 375Â°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.