Stuffed Sole With Sauce Newberg
From chefmeow 16 years agoIngredients
- 1-1/4 cup finely minced celery shopping list
- 1-1/4 cup finely minced onion shopping list
- 1 green pepper cored seeded and finely minced shopping list
- 12 tablespoons butter shopping list
- 3 teaspoons paprika shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 12 raw shrimp shelled and deveined shopping list
- 1-1/2 cup fresh bread crumbs shopping list
- 16 small sole fillets shopping list
- Sauce Newburg: shopping list
- 4 tablespoons butter shopping list
- 1 tablespoon flour shopping list
- 1/4 teaspoon paprika shopping list
- 2-1/4 cups heavy cream shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 3 egg yolks shopping list
- 1/4 cup dry sherry shopping list
How to make it
- Preheat oven to 450.
- Combine celery, onion and green pepper.
- Melt 8 tablespoons butter in a saucepan and add vegetables.
- Sprinkle with 1 teaspoon paprika, salt and pepper and cook stirring 5 minutes.
- Do not overcook.
- The vegetables must remain crunchy.
- Finely chop shrimp then add to vegetables.
- Cook 30 seconds stirring then remove from heat.
- Add bread crumbs and stir to blend then cool.
- Place 8 fillets skinned side up on a flat surface and sprinkle lightly with salt and pepper.
- Spoon equal amounts of filling on each and pat filling to shape it to the fillets.
- Cover each with another fillet skinned side down.
- Butter a baking dish large enough to hold the stuffed fish in one layer.
- Arrange fish and brush with 4 tablespoons of melted butter.
- Sprinkle remaining paprika through a small sieve over fish.
- Bake 15 minutes or until fish flakes easily.
- Serve with sauce.
- To make sauce melt butter in a saucepan then add flour stirring with a wire whisk.
- Add paprika and stir.
- Add two cups of the cream stirring rapidly with the whisk.
- Cook stirring until well blended then add salt and pepper.
- Beat yolks lightly and add remaining cream then stir to blend.
- Add yolk mixture to sauce stirring rapidly.
- Remove from heat immediately and continue stirring.
- Add sherry and stir then heat through but do not boil.
People Who Like This Dish 2
- lovemybirds Dayton, OH
- clbacon Birmingham, AL
- chefmeow Garland, TX
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