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Stuffed Sole (Northern Germany)
4 tablespoons butter or margarine
2 tablespoons flour
1 1/2 cups fish or vegetable stock
3 ounces button mushrooms, sliced
6 ounces peeled, cooked shrimp
4 ounces canned, frozen or fresh cooked crabmeat
4 tablespoons heavy cream
2 tablespoons brandy
1 ounce fresh breadcrumbs
Salt
Pepper
6 to 12 sole fillets, depending on size
4 tablespoons melted butter
Preheat oven to 350 degrees F.
Melt 4 tablespoons butter and add flour. Cook for about 3 minutes over gentle heat or until pale straw colored. Add stock and bring 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 30 minutes, until the fish is just firm.
