Liberace Stuffed Sole With Cheese Sauce
"From National Enquirer paper."
Ingredients
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- Cheese Sauce
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Nutritional
- Serving Size: 1 (336.9 g)
- Calories 315.9
- Total Fat - 17.5 g
- Saturated Fat - 9.6 g
- Cholesterol - 161.3 mg
- Sodium - 1883.5 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 2.9 g
- Sugars - 3.2 g
- Protein - 29.6 g
- Calcium - 256.1 mg
- Iron - 1 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Heat butter in large skillet and add onions and celery, season lightly; cook until translucent.
Step 3
Add mushrooms and cook until softened.
Step 4
Add shrimp and cook until light pink, season to taste.
Step 5
Drain juice into measuring cup and add enough water (or fish stock ) to make 1 1/4 cups.
Step 6
Meanwhile, season lightly the 8 sole or flounder fillets.
Step 7
In bowl, put bread crumbs, drained sauteed veggies and shrimp and mix.
Step 8
On one end on fish, divide stuffing equally between fish and roll up.
Step 9
Place in shallow buttered pam sprayed 9x13 Casserole
Step 10
Place in oven for 12 minutes.
Step 11
Sauce: mix flour into fish stock and season to taste.
Step 12
Cook on low until thickened, adding water as needed.
Step 13
Add cheese off heat and let it melt and then mix.
Step 14
Pour over fish rolls.
Step 15
Broil until lightly browned.
Tips
No special items needed.
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