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21 August 2014,11:48 by
J.Sujatha

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STUFFED SOLE

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 180°C/350°F/Gas Mark 4. Melt the butter and add the flour. Cook for about 3 minutes over gentle heat or until pale straw coloured.
  • Add the stock and bring to the boil. Add the mushrooms and allow to cook until the sauce thickens.
  • Add the cream and re-boil the sauce. Remove the sauce from the heat and add the brandy, prawns, crab and breadcrumbs.
  • Skin the sole fillets and spread the filling on the side that was skinned. Roll upand arrange in a buttered baking dish.
  • Spoon melted butter over the top and cook in the pre¬heated oven for 20-30 minutes, until the fish is just firm. 

INGREDIENTS

  • 100 grams butter
  • 4 tablespoons flour
  • 500 ml fish or vegetable stock
  • 100 grams button mushrooms, sliced
  • 200 grams peeled, cooked prawns
  • 150 grams canned, frozen or fresh cooked crabmeat
  • 6 tablespoons double cream
  • 4 tablespoons brandy
  • 50 grams fresh breadcrumbs
  • Salt and pepper
  • 15 sole fillets, depending upon size
  • 6 tablespoons melted butter

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