Shelly's Recipe

STUFFED SOLE

Category: Fish and Seafood

2-2.5 pounds of sole fillets (3 individual fillets per person)
1 lb can crab meat
1 minced shallot
1/4 cup dried parsley flakes (or equivalent fresh chopped parsley)
4 tbsp melted butter
3 slices whole wheat bread, chopped to crumbs/tiny cubes
2 large eggs
1/3 pound chipped mushrooms
1/2 cup white wine
Old Bay Seasoning, salt and pepper to taste

Shrimp Sauce:
4 tbsp butter
4 tbsp flour
1/4 tsp salt
2 cups milk
1/2 shallot, chopped (green only)
1/4 -1/2 cup grated cheese (I have used Gouda and Gruyere in the past)
1/3 cup white wine
1/2 pound tiny cocktail shrimp

Preheat oven to 400 F.

Melt sauce butter in a saucepan, and add flour. Stir in milk, wine and salt and lower heat to medium/low. Stir as close to constantly as possible until mixture thickens and begins to simmer. While sauce is heating, begin stuffing instructions below, remembering to stir the sauce as frequently as possible (particularly at the end!).

Melt stuffing butter in a fry pan, and add mushrooms, cook until soft. Combine mushrooms and all other stuffing ingredients in a large bowl and mix well. Butter a large oven-safe casserole dish or 2 and place 8-10 of the larger fillets in the pan. Spoon the stuffing mixture in piles over each fillet, then cover each stuffing pile with 2 smaller fillets. Spoon approximately half the sauce over the fish so that each piece is coated with a layer of sauce, and place casserole(s) in oven. Bake at 400 F for 15 minutes. Return remaining sauce to stove, and stir in shrimp, cheese, shallots and if desired, additional milk to thin sauce. Use sauce to top each individual serving of fish after it is served. Serves: 10