Sole, Crab & Artichokes
Yield
6 servingsPrep
40 minCook
30 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mornay sauce | |||
| ¼ | cup |
butter
or margarine, softened |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | cups |
milk
hot |
|
| ¼ | cup |
romano cheese
grated |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 8 | each |
mushrooms
fresh |
|
| 1 | tablespoon |
butter
|
|
| 6 | each |
sole fillets
8-12 ounces |
*
|
| 6 ½ | ounces |
crab meat
canned |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 6 ½ | ounces |
artichoke hearts
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mornay sauce | |||
| 59 | ml |
butter
or margarine, softened |
|
| 5 | ml |
salt
|
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
white pepper
|
|
| 473 | ml |
milk
hot |
|
| 59 | ml |
romano cheese
grated |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 8 | each |
mushrooms
fresh |
|
| 15 | ml |
butter
|
|
| 6 | each |
sole fillets
8-12 ounces |
*
|
| 187.9 | ml/g |
crab meat
canned |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 187.9 | ml/g |
artichoke hearts
canned |
|
Directions
Pour all Mornay Sauce ingredients in a blender.
Cover and blend on high for 30 seconds.
Pour in top of a double boiler and cook over simmering water for 15 mi nutes, stirring occasionally OR thicken in a microwave oven.
Meanwhile lightly sauté the mushrooms in 1 to 2 tablespoons butter.
Roll the so le fillets around the crab, shrimp, or combination.
Place rolls in a greased 1½ quart baking dish .
Cover with the Mornay sauce.
Sprinkle with chopped parsley and arrange the mushrooms and artichokes around the rim of the dish.
Freeze.
When thawed, bake, uncovered, for 30 minutes at 350℉ (180℃).
