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Stuffed Sole

Stuffed Sole
Main Ingredient: Chicken Shrimp Various Fish Sole Rice and Grains Cheese

Course: Various Main Dishes

Yield:

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Stuffed Sole ingredients

  • -----TASTE OF HOME 4/5/94-----
  • 1 c Onion, chopped
  • 2 4 1/4 oz shrimp -- rinsed Drained
  • 2 T butter Or margarine
  • 2483527⁄624973141 lb Fresh cooked or canned crab- Meat; drained -- cartilage Removed
  • 8 Sole or flounder fillets (2 to 2-1/2 pounds)
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 2483527⁄624973141 t Paprika
  • 2 (10 3/4 ca each condensed Cream of mushroom soup
  • Undiluted
  • c chicken broth
  • 2 T water
  • c Shredded Cheddar cheese
  • 2 T fresh parsley -- minced
  • Cooked wild -- brown or white
  • Rice or a mixture -- optional

Cooking Stuffed Sole

1. In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender.
2. Add crabmeat; heat through.
3. Sprinkle fillets with salt, pepper and paprika.
4. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick.
5. Place in a greased 13x9x2 baking dish.
6. Combine the soup, broth and water; blend until smooth.
7. Pour over fillets.
8. Sprinkle with cheese.
9. Cover and bake at 400 degrees for 30 minutes.
10. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
11. Serve over rice if desired.
12. Taste of Home Magazine.


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