Liberace Stuffed Sole With Cheese Sauce
Created by dienia b on August 15, 2025
- Servings: 8
- Prep Time: 20m
- Cook Time: 45m
- Recipe #44978
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
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Step 1: Preheat oven to 400 degrees F.
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Step 2: Heat butter in large skillet and add onions and celery, season lightly; cook until translucent.
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Step 3: Add mushrooms and cook until softened.
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Step 4: Add shrimp and cook until light pink, season to taste.
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Step 5: Drain juice into measuring cup and add enough water (or fish stock ) to make 1 1/4 cups.
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Step 6: Meanwhile, season lightly the 8 sole or flounder fillets.
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Step 7: In bowl, put bread crumbs, drained sauteed veggies and shrimp and mix.
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Step 8: On one end on fish, divide stuffing equally between fish and roll up.
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Step 9: Place in shallow buttered pam sprayed 9x13 Casserole
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Step 10: Place in oven for 12 minutes.
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Step 11: Sauce: mix flour into fish stock and season to taste.
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Step 12: Cook on low until thickened, adding water as needed.
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Step 13: Add cheese off heat and let it melt and then mix.
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Step 14: Pour over fish rolls.
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Step 15: Broil until lightly browned.
Nutritional Facts
- 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