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Lemon Sole Birds-Stuffing Port of St. Louis

Source of Recipe

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Recipe Introduction

in the center of Clayton, the County Gov't seat of St. Louis, was one of the truly exceptional restaurants in St. Louis in the 70's and 80's...that rare combination of excellent fresh seafood, attentive service, and a very warm Victorian atmosphere, that wasn't stuffy, just welcoming...Lois and Wade De Woskin traveled the world collecting recipes for their passion of serving the very best...didn't care for a menu item? The chef was only to happy to create an off the menu dish... 1/4 cup green onion, chopped fine
1/4 cup celery, chopped fine
1 clove garlic, smashed
1/8 cup fresh parsley, chopped
sauté in butter until soft, not browned..

add 1/2 cup cooked shrimp, chopped
1/2 cup shredded crabmeat
salt and pepper ....
stir gently, simmer a few minutes..

add 1 cup bread crumbs, stir and set aside. Use to stuff filets of sole...wrap around a generous spoonful of stuffing. don’t make too large. Makes enough for 8 rollups.. bake in a flat unbuttered dish for 5 to 10 minutes. Brush with butter...sprinkle with Parmesan cheese. Place under broiler until browned...serve with wedges of fresh lemon and garnish of fresh parsley..
this could be prepared ahead and covered and chilled. Allow a few minutes extra to cook. I serve this with wild rice pilaf..
Tilapia and Orange Roughy can be substituted for Sole...