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| SOLE WITH CRABMEAT STUFFING | |
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1 lb. sole or flounder fillets CRABMEAT STUFFING: 1 (7 1/2 oz.) can crabmeat, drained and flaked 2 eggs, slightly beaten 1/4 c. butter 1/2 c. minced onion 3/4 c. finely chopped celery 1/4 tsp. dill 1 1/2 tbsp. sherry 1 c. finely crumbled fresh bread Salt and pepper to taste Combine crabmeat and slightly beaten eggs in mixing bowl. Melt butter in skillet, add onions and celery. Saute until onions are transparent, but not brown. Cool. Add to crab mixture with dill, sherry and bread crumbs. Mix well. Season to taste. Makes about 2 1/2 cups. Spread equal amount of stuffing on each fillet and roll up. Place in baking dish. Top with Sherry Cheese Sauce. Bake 15 to 20 minutes. SHERRY CHEESE SAUCE: 2 tbsp. butter 2 tbsp. flour 1 c. milk 2 tbsp. sherry 1/4 c. grated Cheddar cheese Melt butter, add flour and blend. Gradually add milk and stir over low heat until smooth. Add sherry and cheese. Stir until cheese melts. Serves 4-6. This is a great recipe. Very nice for entertaining. | |
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This recipe is simply awesome!!!!
I used a Very Dry Sherry.
Oven @ 350. Used a buttered, 9"x9" Pyrex baking dish.
The time was more like 20-25 min. Baked it until the
sauce was bubbly, and the Haddock flaked with a fork.
I did add 1 TBS. dried parsley to the stuffing mix. More
for color,than flavor.
Served the fish wih Lemon Wedges, Mashed Potatoes & Corn.
Also, Italian Bread & butter.
The meal was simply outstanding!!!!
4 servings, 8 thumbs UP!!!!!!!!!
This is a recipe I will be saving!!!!!!!!!