Filet Of Sole San Clemente Recipe
Recipe Ingredients
JUDI M. PHELPS
6 large filet of sole
5 tbsp butter
2 cup fresh mushrooms, chopped
1/2 lb crab meat or
1/2 lb shrimp meat
1 tbsp cracker crumbs
1 tbsp capers
1/4 tsp dill weed
1 tsp seasoned salt, optional
1 lemon, thinly sliced
1 cup dry white wine
1/2 cup ; water
1 tbsp cornstarch
1/2 cup heavy cream
1 egg
Recipe Preparation
Wipe filet of sole well. Melt 4 tablespoon butter in a small skillet;
saute mushrooms until lightly browned. Remove from heat; stir in crab
or shrimp meat, cracker crumbs, 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.
Source: California Cooks. Shared and MM by Judi M. Phelps -
[email protected]
Servings: 6
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