Recipe
Stuffed Sole With Sauce Newberg Recipe
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Chefmeow / All my dishes 2 years ago
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star 1975. New York -- There is no fish whose name has a vaguer meanin... More
Prep:10m Cook:30m Servings:8
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 Chefmeow |
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Fans
Ingredients
- 1-1/4 cup finely minced celery
- 1-1/4 cup finely minced onion
- 1 green pepper cored seeded and finely minced
- 12 tablespoons butter
- 3 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 12 raw shrimp shelled and deveined
- 1-1/2 cup fresh bread crumbs
- 16 small sole fillets
- Sauce Newburg:
- 4 tablespoons butter
- 1 tablespoon flour
- 1/4 teaspoon paprika
- 2-1/4 cups heavy cream
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 egg yolks
- 1/4 cup dry sherry
Directions
- 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.
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jenniferbyrdez 2 years ago said:
Lovely.