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Filet of Sole San Clemente




Source of Recipe


Internet


List of Ingredients




6 lg Filet of Sole
5 tb Butter
2 c Fresh Mushrooms, chopped
1/2 lb Crab or Shrimp meat
1 tb Cracker crumbs
1tb Capers
1/4 Dill weed (I subbed basil, not a big Dill fan!)
1 ts Seasoned Salt; optional
1 Lemon; thinly sliced
1 c Dry White Wine
1/2 c water
1 tb Cornstarch
1/2 c Heavy Cram
1 Egg


Recipe



Wipe filet of sole well.

Melt 4 tablespoons butter in a small skillet;
saute mushrooms until lightly browned. Remove from heat;
stir in crab or shrimp meat, cracker curms, capers and
dill weed.

Spoon mixture onto center of filet of sole, distributing
evenly, and roll, skewering with toothpicks.

Place in large skillet. Sprinkle with seasoned salt;
add lemon slices, wine and water. Cover and poach 20 minutes.

Remove fish filets and lemon to a heated serving platter.
Stir cornstarch into cream, blend into pan juices until
thickened. Beat egg in a small bowl; beat in a little
hot mixture. Return to skillet stirring constantly
until blended.

Serve over fish at once.