2 weeks ago at a dinner party I made the following, compiled from about 4 or 5 different seafood recipes.  Due to popular demand I’ve written down more or less what I did (I took notes for once!) and am sharing the recipe here.  This is very tasty, rich feeling yet light, and actually pretty darned easy to make.  The only annoying part is the white sauce, because white sauce is always annoying.  It really means it when recipes say stir constantly (or rather, you darned well better be stirring in the last 30 seconds!) and it just takes forever to thicken.

Crab stuffed sole with shrimp sauce
By Suzi Anvin

Serves 8-10

Ingredients:
Stuffed Sole –
2-2.5 pounds of sole fillets (2-3 individual fillets per person)
1 lb can of actual crab meat
1 minced shallot
1/4 cup dried parsley flakes (or equivalent fresh chopped parsley)
4 tbs melted butter
3 slices whole wheat bread, chopped to crumbs/tiny cubes
2 large eggs
aprx 1/3 pound chipped mushrooms
1/2 cup white wine
Salt and pepper to taste (I didn’t use any)

Shrimp Sauce:
4 tbs butter
4 tbs flour
1/4 ts salt
2 cups milk
1/2 shallot, chopped (green only)
1/4 -1/2 cup grated cheese (I used mozzarella but swiss would be better)
1/3 cup white wine

1/2 pound tiny cocktail shrimp
(Additional milk to thin sauce if desired)

Instructions:
Preheat oven to 400 F.

Melt sauce butter in a saucepan, and add flour.  Stir in milk, wine and salt and lower heat to medium/low.  Stir as close to constantly as possible until mixture thickens and begins to simmer.  While sauce is heating, begin stuffing instructions below, remembering to stir the sauce as frequently as possible (particularly at the end!).

Melt stuffing butter in a frypan, and add mushrooms, cook until soft. Combine mushrooms and all other stuffing ingredients in a large bowl and mix well.  Butter a large oven-safe casserole dish or 2 and place 8-10 of the larger fillets in the pan.  Spoon the stuffing mixture in piles over each fillet, then cover each stuffing pile with 2 smaller fillets. Spoon approximately half the sauce over the fish so that each piece is coated with a layer of sauce, and place casserole(s) in oven.  Bake at 400 F for 15 minutes.  Return remaining sauce to stove, and stir in shrimp, cheese, shallots and if desired, additional milk to thin sauce.  Use sauce to top each individual serving of fish after it is served.

Advertisements