Stuffed Sole recipe
information
Fish is traditionally more popular in Northern Germany than in other parts of the country. This dish is elegant enough for a formal dinner party.
ingredients
60 g (4 tbsps) butter or margarine
30 g (2 tbsps) flour
430 ml (3/4 pint) fish or vegetable stock
90 g (3 oz) button mushrooms, sliced
180 g (6 oz) peeled, cooked prawns
120 g (4 oz) canned, frozen or fresh cooked crabmeat
60 ml (4 tbsps) double cream
30 ml (2 tbsps) brandy
30 g (1 oz) fresh breadcrumbs
Salt and pepper
6 -12 sole fillets, depending upon size
60 g (4 tbsps) melted butter
30 g (2 tbsps) flour
430 ml (3/4 pint) fish or vegetable stock
90 g (3 oz) button mushrooms, sliced
180 g (6 oz) peeled, cooked prawns
120 g (4 oz) canned, frozen or fresh cooked crabmeat
60 ml (4 tbsps) double cream
30 ml (2 tbsps) brandy
30 g (1 oz) fresh breadcrumbs
Salt and pepper
6 -12 sole fillets, depending upon size
60 g (4 tbsps) melted butter
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4. Melt 60 g (4 tbsps) butter and add the flour. Cookfor 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.
2. Add the cream and re-boil the sauce. Remove the sauce from the heat and add the brandy, prawns, crab and breadcrumbs.
3. Skin the sole fillets and spread the filling on the side that was skinned. Roll up and arrange in a buttered baking dish. Spoon melted butter over the top and cook in the preheated oven for 20 - 30 minutes, until the fish is just firm.
2. Add the cream and re-boil the sauce. Remove the sauce from the heat and add the brandy, prawns, crab and breadcrumbs.
3. Skin the sole fillets and spread the filling on the side that was skinned. Roll up and arrange in a buttered baking dish. Spoon melted butter over the top and cook in the preheated oven for 20 - 30 minutes, until the fish is just firm.
serving amount
serves 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
