Filet Of Sole San Clemente

Recipe Ingredients

6 cups	1422ml	Filet of sole (large)
5 tablespoons	75ml	Butter
2 cups	292g / 10oz	Fresh mushrooms - chopped
1/2 lb	227g / 8oz	Crab meat or
1/2 lb	227g / 8oz	Shrimp meat
1 tablespoon	15ml	Cracker crumbs
1 tablespoon	15ml	Capers
1/4 teaspoon	1.3ml	Dill weed
1 teaspoon	5ml	Seasoned salt - optional
1		Lemon - thinly sliced
1 cup	237ml	Dry white wine
1/2 cup	118ml	-- water
1 tablespoon	15ml	Cornstarch
1/2 cup	118ml	Heavy cream
1		Egg

Recipe 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.

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