Nan's Recipes: Stuffed Sole

Stuffed Sole

This is definitely a company dish. Try it when you want to impress someone! If it's available, get grey sole instead of yellow sole as the flavor is better. This is very rich. Pilaff and asperagus make great side dishes.

This makes 4 servings:

  • 4 shallots or 8 scallions, chopped
  • 4 tablespoons butter
  • 8 ounces shrimp, crab or a mixture
  • 1 1/2 pound sole fillets
  • 1/2 cup crushed crackers
  • 2 tablespoons bread crumbs
  • 1/4 cup Parmesan, freshly grated
  • 6 ounces thinly sliced Gruyere
  • salt and pepper, to taste

Saute shallots in 1 tablespoon of butter. Saute shrimp (cut in 3 or 4 pieces if large) until just pink and mix with shallots.

Mix bread crumbs, crushed crackers, and Parmesan. Melt remaining butter. Dip each fillet in butter, then in the crumb mixture. Divide the shrimp mixture over the fillets and top with gruyere.

Roll up the fillets and place with the end down in a buttered baking dish. Sprinkle with the remaining crumbs and dot top with butter bits. Bake at 375 for 20 minutes to 1/2 hour until crumbs are toasted and the fish is done.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton