Stuffed Sole With Sauce Newberg
From chefmeow 17 years ago
- 30 minutes to make
- Serves 8
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 meaning than “sole”. Read more The finest sole whose natural habitat is the English Channel. Legend has it that officials once planted a few of these fish properly tagged, in American waters. Within a matter of days the fish swam directly back where they came from. On the east coast of America various fish from Atlantic waters, such as yellow-tail flounder, gray sole, lemon sole, plus winter and summer flounder (fluke) are legally sold as fillet of sole. On the west coast the Pacific yields lemon sole, rex sole, and rock sole. Sole in American recipes usually means any flatfish from Atlantic or Pacific waters. In New York most of the fish sold as “fillets of sole” is a flatfish more accurately known as yellowtail flounder. See less
Ingredients
- 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.
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