SOLE WITH SHRIMP SAUCE
"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges
SOLE WITH MUSHROOM SAUCE
This is a Cambell Soup recipe and it is very good! I added extra mushrooms (about 3 large chopped) They recommend serving the fish with oven baked potatoe wedges and I had fresh asparagus too
Provided by Bergy
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place filets in a single layer in a lightly greased shallow baking dish.
- Mix the soup, sherry, cheese together and spread over the fish.
- Mix crumbs and butter, sprinkle over the top.
- Bake in 350F oven for apprx 30 minutes or until the fish is cooked through.
STUFFED SOLE WITH MUSHROOM SAUCE
Make and share this Stuffed Sole With Mushroom Sauce recipe from Food.com.
Provided by shezashark
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Add oil to pan and sauté the onion and garlic on medium heat until transparent, then add wine and crab meat and cook for 1 min or until heated through. Add the cracker crumbs, parsley and cheese to the mixture and stir until mixed thoroughly about 1 min over heat then remove from heat.
- Stuff fillets with stuffing packing the mix slightly in hand and roll them and toothpick them to keep them together while baking. Place in a buttered baking dish and apply 2 tablespoons melted butter on top of fillets with a pastry brush and top with fresh ground pepper. Bake at 400 degrees for 20 mins for smaller fillets 25-30 for larger fillets.
- Make sauce while the fillets are baking as follows:.
- Melt 1/3 cup butter in 2 quart sauce pan. Add mushrooms and dry seasonings and cook mushrooms until tender. Add flour and cook for 1 min add cream and Worcestershire sauce and stir with wire whisp until it comes to a boil. Cook 1-2 more mins stirring constantly and take off heat.
- Serve about 2 tablespoons of sauce with each fillet or keep on the side and let individuals choose the amount they would like on it.
Nutrition Facts : Calories 669.5, Fat 48.5, SaturatedFat 26.5, Cholesterol 202.7, Sodium 1614.6, Carbohydrate 27.8, Fiber 1.3, Sugar 5.3, Protein 30.6
PAUPIETTES OF SOLE WITH SPINACH AND MUSHROOM STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, lunch, quick, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Sprinkle the fillets with salt and pepper and set aside.
- Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
- Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
- Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
- Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
- Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 762 milligrams, Sugar 2 grams, TransFat 0 grams
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