0 recipes from contoocook and beyond


3 lbs. small fillets of sole
salt and white pepper
l/2 lb. tiny shrimp
l cup leeks, chopped
2 tbsps. butter
l cup heavy cream
5 tbsps. tomato paste
l-l/2 tbsps. dijon mustard
l-l/2 tsp. corn starch
Season fillets with s&p to taste. Spoon shrimp onto fillets and roll
up, placing them together in shallow, buttered 2-qt. casserole dish.
Saute leeks in butter until limp and spoon over fillets. Combine
cream, tomato paste, mustard and cornstarch until well blended. Pour
over fish. Bake uncovered at 350 for 30 mins. May be refrigerated
before baking but allow dish to reach room temperature before
placing in oven.
While preparation time is approximately l0 mins., this dish is truly
worthy of company. Excellent with white rice and a green salad.
Serves 8 to l0.

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