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Name: Filet of Sole San Clemente
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Cornstarch; 6 lg Filet of sole; 5 tb Butter; 1 tb Cracker crumbs; 1/4 ts Dill weed; 1/2 c Heavy cream; 1 c Dry white wine; 1 Egg; 1/2 c Water; 1 Lemon; thinly sliced; 1/2 lb Crab meat or; 1 tb Capers; 2 c Fresh mushrooms; chopped; 1 ts Seasoned salt; optional; 1/2 lb Shrimp meat

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INGREDIENTS

JUDI M. PHELPS
1 tb Cornstarch
6 lg Filet of sole
5 tb Butter
1 tb Cracker crumbs
1/4 ts Dill weed
1/2 c Heavy cream
1 c Dry white wine
1 Egg
1/2 c Water
1 Lemon; thinly sliced
1/2 lb Crab meat or
1 tb Capers
2 c Fresh mushrooms; chopped
1 ts Seasoned salt; optional
1/2 lb Shrimp meat

Servings

INSTRUCTIONS

Wipe filet of sole well. Melt 4 tablespoon butter in a small skillet; saute mushrooms until lightly browned. Remove from heat; stir in crab or shrimp meat, cracker crumbs, capers and dill weed. Spoon mixture onto center of filet of sole, distributing evenly, and roll, skewering with toothpicks. Place in large skillet. Sprinkle with seasoned salt; add lemon slices, wine and water. Cover and poach 20 minutes. Remove fish filets and lemon to a heated serving platter. Stir cornstarch into cream. Blend into pan juices until thickened. Beat egg in a small bowl; beat in a little hot mixture. Return to skillet stirring constantly until blended. Serve over fish at once. Source: California Cooks. Shared and MM by Judi M. Phelps - Judi.Phelps@sjc.com

NOTES

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Filet of Sole San Clemente

JUDI M. PHELPS
1 tb Cornstarch
6 lg Filet of sole
5 tb Butter
1 tb Cracker crumbs
1/4 ts Dill weed
1/2 c Heavy cream
1 c Dry white wine
1 Egg
1/2 c Water
1 Lemon; thinly sliced
1/2 lb Crab meat or
1 tb Capers
2 c Fresh mushrooms; chopped
1 ts Seasoned salt; optional
1/2 lb Shrimp meat

Wipe filet of sole well.  Melt 4 tablespoon butter in a small skillet;  saute mushrooms until lightly browned. Remove from heat; stir in crab or  shrimp meat, cracker crumbs, capers and dill weed. Spoon mixture onto  center of filet of sole, distributing evenly, and roll, skewering with  toothpicks.  Place in large skillet. Sprinkle with seasoned salt; add lemon  slices, wine and water. Cover and poach 20 minutes. Remove fish filets and  lemon to a heated serving platter. Stir cornstarch into cream. Blend into  pan juices until thickened. Beat egg in a small bowl; beat in a little hot  mixture.  Return to skillet stirring constantly until blended. Serve over  fish at once.    Source:  California Cooks. Shared and MM by Judi M. Phelps -  Judi.Phelps@sjc.com

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 6 Servings

Calories: 192
Calories from Fat: 135 (70%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1g
Cholesterol 131.7mg		41 %
Sodium 208.9mg		7 %
Potassium 103mg		3 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.2g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 192

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