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Baked Stuffed Sole w/Crabmeat Stuffin




Source of Recipe


Internet


List of Ingredients




1 1/2 lb sole
2 oz diced mushrooms
1/2 oz diced leeks (whites only)
1 1/2 oz butter

1 oz Crab (all liquid squeezed out)
1/2 oz Madeira wine
1 oz heavy cream
1/2 C Ritz cracker crumbs, crushed
1/4 lb butter
1 lb Lobster meat
1 1/2 C Madeira wine
1/2 tsp salt
1/4 tsp black pepper
1/2 gal heavy cream
3/4 lb roux (equal portions of butter and flour)

Saute mushrooms, leeks and butter until soft. Saute crabmeat 5 minutes then add 1/2 oz Madeira and 1 oz cream. Saute until 75% of liquid is gone. Add dash of celery salt and black pepper. Add this to 1/2 C cracker crumbs. Mound stuffing in ovenproof dish. Place fish on top.

To make lobster sauce, saute 1/4 lb butter and 1 lb lobster meat over medium heat for 10 minutes. Add 1 1/2 C Madeira, salt, and pepper and cook 10 minutes. Add 1/2 gal cream and bring to a boil. Then add the roux and simmer 15 minutes until thick, stir often. Spoon this on top of fish and serve.



Recipe