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Roquefort and Shrimp Stuffed Sole
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Carme Engel and Aunt Pauline Viviano
Filling | |
1 cup | butter, softened |
4 ounces | cream cheese, room temperature |
6 ounces | raw shrimp, cut into small pieces |
3 to 6 ounces | Roquefort, (or Danish Blue cheese) cheese [I use Muenster] |
2 tablespoons | lemon juice |
2 teaspoons | Pernod or anisette, (optional) [I don't use this] |
1 teaspoon | parsley, chopped |
1 teaspoon | chives, chopped |
1 | green onion, minced |
1/8 teaspoon | hot pepper sauce |
1/8 teaspoon | Worcestershire sauce |
pepper to taste | |
salt to taste | |
Fish | |
8 10 ounce | fillets of sole |
2 | eggs, beaten |
bread crumbs | |
½ cup | butter, melted |
mushrooms, sauteed | |
parsley, chopped, (optional) [I don't do this] | |
Paprika, (to sprinkle on top) [I don't do this] |
Combine filling in mixing bowl and blend thoroughly. Taste before adding salt, since Roquefort is salty. Refrigerate at least 20 minutes.
Preheat oven 375?F.
Pat fish dry spread about ¼ cup of chilled filling on skin side (darker side) of each fillet. Roll fillets about halfway; carefully fold in outer edges to hold mixture inside, complete rolling and dip each fillet into beaten egg and roll in crumbs. Place in shallow buttered baking dish just large enough to hold fillets. (If preferred, place rolled fillets in buttered baking dish with out dipping in egg and bread crumbs). Top with remaining filling, if any, and drizzle with melted butter.
Bake approximately 20 minutes or until sole is white and flaky, but NOT dry and crumbly. DO NOT OVERCOOK. Check frequently after 15 minutes. Top with sautéed mushrooms or parsley just before serving, if desired.
This comes from both Carme Viviano and Pauline Viviano, so it must be good. The "I" above is Pauline. I have served this many times, and even nonlovers of fish like this recipe.
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