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STEP ONE
4 Fillet of Sole, pat dry
10 Small Scallops
3/4 cup Crab Meat
3/4 cup Small cooked Shrimp
1/2 cup Monterey Jack Cheese, grated
STEP TWO
1/2 cup Butter
2 Egg Yolks
1 Tablespoon Lemon Juice
1/2 teaspoon Dry Mustard
1/8 teaspoon Salt
STEP THREE
2 Tablespoon Parsley, chopped
Paprika
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In buttered au gratin dishes, place one fillet on bottom, top with scallops, crab, shrimp, cheese, and second fillet. Set aside. Melt butter. Place remaining ingredients in bowl. With mixer on high, slowly add butter in steady stream until sauce is thickened and creamy. Pour sauce over fillets and bake at 450^ for 10 to 15 minutes. Sprinkle parsley over stuffed fillets and dust with paprika.
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