Filet of sole is a very mild and tasty fish that unfortuantely is not easily available. One can substitute Talipia but sole is a firmer fish to stuff. This recipe is one that I have used a long time and is great for 2, 4 or six individuals using one filet for each person. One might have to increase the amounts of ingredients if you are cooking for 6. One thing I know is that you will like this recipe ENJOY
INGREDIENTS:
one filet sole or brook trout are execllent fish filets for this
this recipe, the trout can be two pieces per fish and one
filet per person (this recipe is good for 4 to 8 people)
1 box of Stove Top Chicken Stuffing
1/2 cup of virgin olive oil
1 cup heavy cream
12 cup of Pinot Grigio White wine
1/2 cup white port wine
1 cup imitation crab
1 medium onion peeled and minced
1 tab Millers or equivilent chicken base
3 tab large capers
1 tsp coarse black pepper
1 13 inch by 19 inch glass or metal cake pan
DIRECTIONS:
1. preheat oven to 350 degrees
2. mix the Stove Top Stuffing according
to the box but 1/2 cup less water
3. measure a cup of canned crab or cut
up a cup of the imitation crab
4. peel and mince a medium onion
5. pour the 1/2 cup of olive oil into a
large fry pan over moderate high heat
6. add the onions, crab, 1 tab of Millers
chicken base and a slight teaspoon of
coarse black pepper and saute until
slightly brown
7. add about a 1/1/2 cups of stuffing into
mixture in the fry pan and stir until
incorporated
8. take 6 to 8 filets and lay them stretched
out on a cutting board (if you use trout
you can leave or remove the skin and
head
9. spread the stuffing along the middle of
filet and roll each of them up and using
a toothpick close the end so as not to
have the stuffing come out
10. place the rolled stuffed filets into a 9"by13"
glass or metal cake pan keeping them
from touching each other
11. pour the combined wines around the
filets
12. sprinkle the large capers around the
the pan
13 sprinkle a good pinch of of salt
and pepper over the filets and put the
pan into the oven and bake for about
1/2 hour or until the filets are slightly
brown
14. this will serve 6 to 8 persons
INGREDIENTS:
one filet sole or brook trout are execllent fish filets for this
this recipe, the trout can be two pieces per fish and one
filet per person (this recipe is good for 4 to 8 people)
1 box of Stove Top Chicken Stuffing
1/2 cup of virgin olive oil
1 cup heavy cream
12 cup of Pinot Grigio White wine
1/2 cup white port wine
1 cup imitation crab
1 medium onion peeled and minced
1 tab Millers or equivilent chicken base
3 tab large capers
1 tsp coarse black pepper
1 13 inch by 19 inch glass or metal cake pan
DIRECTIONS:
1. preheat oven to 350 degrees
2. mix the Stove Top Stuffing according
to the box but 1/2 cup less water
3. measure a cup of canned crab or cut
up a cup of the imitation crab
4. peel and mince a medium onion
5. pour the 1/2 cup of olive oil into a
large fry pan over moderate high heat
6. add the onions, crab, 1 tab of Millers
chicken base and a slight teaspoon of
coarse black pepper and saute until
slightly brown
7. add about a 1/1/2 cups of stuffing into
mixture in the fry pan and stir until
incorporated
8. take 6 to 8 filets and lay them stretched
out on a cutting board (if you use trout
you can leave or remove the skin and
head
9. spread the stuffing along the middle of
filet and roll each of them up and using
a toothpick close the end so as not to
have the stuffing come out
10. place the rolled stuffed filets into a 9"by13"
glass or metal cake pan keeping them
from touching each other
11. pour the combined wines around the
filets
12. sprinkle the large capers around the
the pan
13 sprinkle a good pinch of of salt
and pepper over the filets and put the
pan into the oven and bake for about
1/2 hour or until the filets are slightly
brown
14. this will serve 6 to 8 persons
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