Sole Stuffed with Shrimp, Mushrooms, Onions & Parsley
The first time I had this dish was at my friend Karen's home. I fell in love with the first bite. She's had this recipe tucked away in her recipe box and doesn't know where it came from. I have a theory; I think it was sent from heaven. Enjoy!
8 small skinless sole fillets
1/4 lb. fresh shrimp, peeled, cleaned and chopped 3 tablespoon butter
1/4 cup onion, finely chopped
3/4 cup mushrooms, finely chopped
1/2 cup celery, finely chopped
Salt and pepper
1 tablespoon fresh ginger, grated
1/2 cup bread crumbs
1 tablespoon parsley, chopped
1/4 cup heavy cream
2 tablespoon soy sauce
1/2 cup green onion, chopped
1. Preheat oven to 425.
2. Melt 1 tbsp. of butter in saucepan and add onion. Cook for 2 minutes.
3. Add mushrooms and celery and cook for another 3 minutes. Add salt and pepper.
Stir in ginger; remove from heat and place in mixing bowl. Add shrimp and bread crumbs to mixture. Salt and pepper to taste. Add parsley to mixture and blend well.
4. Rub bottom of a baking pan with butter. Sprinkle with salt and pepper. Arrange four fillets on the baking pan in one layer. Spoon equal amounts of filling on the top of each fillet in the center. Cover each serving with another fillet. Sprinkle with salt and pepper and brush with butter.
5. Put dish in oven and bake for 10 minutes. Combine cream, soy sauce and scallions. Spoon equal portions of this mixture over stuffed fillets. Return to oven and bake for another 15 minutes. Baste occasionally.