Menage a Trois
Submitted by saleger
Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minThis showstopping seafood trio lives up to its cheeky French name with layers of sole, scallops, crab, and shrimp all crowned with melted cheese.
Fresh sole fillets sandwich a luxurious filling of three kinds of seafood and grated Monterey Jack. A quick blender hollandaise made with egg yolks, lemon juice, and melted butter blankets everything before it bakes.
Fifteen minutes at high heat and you’ve got a restaurant-worthy dish that looks like you slaved all day.
Chef Tips
- Pat fish completely dry so the sauce doesn’t get watery
- Add butter in a slow, steady stream while blending for thick sauce
- Use individual gratin dishes for elegant plated presentation
- Garnish with fresh parsley and paprika for color
Ingredients
Directions
In buttered au gratin dishes, place one filet on bottom, top with scallops, crab, shrimp, cheese, and second filet.
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℉ (230℃) for 10 to 15 minutes.
Sprinkle parsley over stuffed fillets and dust with paprika.
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