Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This specialty seafood recipe is compliments of Cricket's Restaurant, in Freeport Me. Ingredients:
1 1/2 lbs fresh sole fillets |
2 ounces mushrooms, diced |
1/2 ounce leek, diced (whites only) |
1 1/2 ounces butter |
1 ounce fresh crabmeat, chopped (all liquid squeezed out) |
1/2 ounce madeira wine |
1 ounce heavy cream |
1/2 cup ritz cracker crumbs, crushed |
1/4 lb butter |
1 lb maine lobster meat, chopped |
1 1/2 cups madeira wine |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 gallon heavy cream |
3/4 lb light roux, cooked (equal portions of butter and flour) |
Directions:
1. Saute mushrooms, leeks, and butter until soft.
2. Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
3. Saute until 75% of liquid is gone.
4. Add dash of salt, and black pepper.
5. Add this to 1/2 cup cracker crumbs.
6. Mound stuffing in ovenproof dish.
7. Place fish on top.
8. Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
9. To Make Lobster Sauce:.
10. Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
11. Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
12. Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
13. Spoon this on top of fish and serve.
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