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| Recipe Categories |
| Bottom Fish (snapper, sole, cod) |
| Recipes |
| Recipe Name | Aspargas-Stuffed Sole |
| Description | Serves 6 |
| content | 1 medium onion chopped
3 teaspoons butter, divided
6 sole fillets, 4-6 ounces each
18 spears asparagus, steamed tender crisp (about 5 minutes)
2 teaspoons flour
1 cup low-fat milk
1/2 cup shredded sharp cheddar cheese (2 ounces)
Salt to taste, if desired
Few dashes cayenne
Dash nutmeg
In a nonstick skillet, sauté the onion in 1 teaspoon of the butter until the onion is tender.
Sprinkle the onion evenly over the 6 fillets.
Lay 3 asparagus spears crosswise on each fillet, and roll the fillet around them.
Secure the rolls with skewers or toothpicks, and arrange them in a single layer in a
greased shallow baking dish.
In a small saucepan, melt the remaining 2 teaspoons of butter, stir in the flour, cook the roux,
stirring it, for a minute, and then gradually add the milk. Continue cooking the sauce, stirring it,
until it begins to thicken. Stir in the cheese, salt, black pepper, and cayenne. Pour the sauce
over the fish rolls, and sprinkle them with the nutmeg.
Bake the fish in a preheated 350 degree oven for about 20 minutes. |
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