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PrintSTUFFED SOLE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 180°C/350°F/Gas Mark 4. Melt the butter and add the flour. Cook for about 3 minutes over gentle heat or until pale straw coloured.
- Add the stock and bring to the boil. Add the mushrooms and allow to cook until the sauce thickens.
- Add the cream and re-boil the sauce. Remove the sauce from the heat and add the brandy, prawns, crab and breadcrumbs.
- Skin the sole fillets and spread the filling on the side that was skinned. Roll upand arrange in a buttered baking dish.
- Spoon melted butter over the top and cook in the pre¬heated oven for 20-30 minutes, until the fish is just firm.
INGREDIENTS
- 100 grams butter
- 4 tablespoons flour
- 500 ml fish or vegetable stock
- 100 grams button mushrooms, sliced
- 200 grams peeled, cooked prawns
- 150 grams canned, frozen or fresh cooked crabmeat
- 6 tablespoons double cream
- 4 tablespoons brandy
- 50 grams fresh breadcrumbs
- Salt and pepper
- 15 sole fillets, depending upon size
- 6 tablespoons melted butter
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