Recipes from Germany and Austria :: German and Austrian Main Dish Seafood
4 Tbsp. butter or butter-replacement
2 Tbsp. flour
1 1/2 (one and one-half) c. fish or vegetable stock
3 oz. button mushrooms, sliced
6 oz. peeled, cooked shrimp
4 oz. canned, frozen or fresh cooked crabmeat
4 Tbsp. heavy cream
2 Tbsp. brandy
1 ounce fresh breadcrumbs
Salt
Pepper
6 to 12 sole fillets, depending on size
4 Tbsp. melted butter
Preheat oven to 350 degrees fahrenheit.
Melt 4 Tbsp. butter and add flour. Cook for about 3 mins. over gentle heat or until pale straw colored. Add stock and let it come to a boil. add mushrooms and allow to cook until the sauce thickens. Add cream and re-boil the sauce. Remove sauce from the heat; add brandy, shrimp, crab and breadcrumbs.
Skin sole fillets and spread filling on the side that was skinned. Roll up and arrange in a buttered baking dish. Spoon melted butter over the top and bake for 20 to 1/2 an hour, until the fish is just firm.
