Ingredients
- 1 stick butter (1/2 cup)
- 1 cup onions, minced
- 1/2 cup celery, diced
- 16 ounces mushrooms, sliced
- 1 cup bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme, dried
- 16 ounces shrimp, peeled
- 2 pounds sole, frozen, thawed
- Cheese Sauce
- 1 1/4 cups fish stock
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoons pepper
- 4 ounces Swiss cheese, grated
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.