Sole suffed with prawns
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Sole suffed with prawns
  Prawns    Seafood  
Last updated 6/12/2012 1:23:31 AM. Recipe ID 56634. Report a problem with this recipe.
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      Title: Sole suffed with prawns
 Categories: Seafood
      Yield: 6 Servings
 
      2 oz Butter
      6 oz Shelled prawns, chopped
      4 oz Mushrooms, chopped
      1 oz Dried breadcrumbs
    1/2 ts Dried dill weed
      1 ts Salt
      6    Sole fillets, skinned
      8 oz White wine
      4 oz Watter
      1 tb Corn flour
      4 oz Cream
      1    Egg
 
  1.  Melt the butter and cook the prawns and mushrooms gently for
  about 5 min.  Stir in the bread crumbs, dill and 1/2 teaspoon salt.
  
  2.  Spoon some prawn mixture onto each fillet and roll up. Secure with
  wooden cocktail sticks.
  
  3.  Put the in a pan with the wine, water and remaining salt. Bring
  to a boil and then reduce heat.
  
  4.  Cover the pan and simmer for 12-15 minutes or until cooked. Remove
  fillets to a warm plate and remove the cocktail sticks. Keep hot.
  
  5.  Blend the cornflour and cream and stir gradually into the poaching
  liquid.  Cook, stirring, until the sauce boils and thickens. Remove
  the sauce from heat and cool slightly.
  
  6.  Beat the egg lightly and add a little hot sauce. Beat well, then
  pour into the bulk of the sauce, stirring all the time.
  
  7.  Cook stirring until thicken, but do not boil. Spoon some of the
  sauce over the fish and serve the rest separately.
  
  The Good Houskeeping Step-by-Step Cook Book IBSN0 85223 435 X
 




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Recipe ID 56634 (Apr 03, 2005)

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