Friday, April 8, 2011

Baked Sole Stuffed with Crab



6 small sole fillets
2 tablespoons melted butter
Salt and pepper to taste
1 lemon

For  the stuffing:
2 tablespoons butter
½ medium onion, chopped
1 stalk celery, chopped
1 shallot, chopped
¼ medium green bell pepper, chopped
2 oz fresh mushrooms, sliced
½ garlic clove, pressed
½ tablespoon flour
¼ cup white wine
¼ cup milk
6 oz crabmeat
¼ cup seasoned breadcrumbs
1 tablespoon chopped fresh parsley
½ lightly beaten egg
2 oz Parmesan cheese

Preheat the oven to 375ºF. Grease a baking dish with the melted butter. To make the stuffing, sauté the celery, onion, shallot, garlic, bell pepper, mushrooms and garlic in the butter until tender. Blend in the flour. Add the wine and milk. Stir until thick. Remove from the heat and add the rest of the ingredients. Combine well.

Stuff the sole fillets with 2 tablespoons of the stuffing mixture each. Fold the fillets over and press the edges to seal. You can use a toothpick to secure them if necessary. For smaller fillets, you can place one over the other with the stuffing in between them. Bake, covered, for 25 minutes.

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