Filet of Sole San Clemente – a delicious recipe with butter, mushrooms, crab meat, cracker crumbs, capers, dill weed. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wipe filet of sole well.
2
Melt 4 tablespoon butter in a small skillet; saute mushrooms until lightly browned.
3
Remove from heat; stir in crab or shrimp meat, cracker crumbs, capers and dill weed.
4
Spoon mixture onto center of filet of sole, distributing evenly, and roll, skewering with toothpicks.
5
Place in large skillet.
6
Sprinkle with seasoned salt, add lemon slices, wine and water.
7
Cover and poach 20 minutes.
8
Remove fish filets and lemon to a heated serving platter.
9
Stir cornstarch into cream.
10
Blend into pan juices until thickened.
11
Beat egg in a small bowl; beat in a little hot mixture.
12
Return to skillet stirring constantly until blended.
13
Serve over fish at once.
312
kcal
Calories
27
g
Fat
11
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 6 large sole fillets, 5 tablespoons butter, 2 cups mushrooms chopped, 1/2 pound crab meat, and more.
Yes, Filet of Sole San Clemente falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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