member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |