Sole With Shrimp Sauce Recipes

CRAB & SHRIMP STUFFED SOLE

Steps:

• In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

STUFFED SOLE

Steps:

• In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
• Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
• Bake at 350 degrees F (175 degrees C) for 25 minutes.
• When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

SOLE WITH SHRIMP SAUCE

Steps:

• Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.

SOLE WITH SHRIMP SAUCE

Steps:

• Rinse the fillets, pat dry and roll. Season with salt and pepper and place in a buttered steamer. Drizzle with a little lemon juice, cover and cook over hot steam in a pot for 8-10 minutes.
• For the sauce, peel the shallots, chop finely and sweat in 1 tablespoon hot butter until translucent. Sprinkle with the flour, sauté and pour in the wine. Pour in the fish stock and simmer gently for about 5 minutes. Puree with a blender, add the cream and simmer until slightly creamy. Add the rest of the butter and the lemon zest and mix again briefly until fluffy. Do not allow to boil. Add the shrimp and dill and season with chile, lemon juice, salt and pepper.
• Place the sole in soup plates, and serve with the shrimp sauce.