Sole en Papillotes
2 tbsp butter
2 cps flaked crab meat
2 small onions, finely chopped
1 cp mushrooms, chopped
2 tbsp flour
1 1/2 cps fish stock (boil 2 cps salted water with fish heads, fins, tails, bones and onion).
1 tbsp chopped mixed fresh herbs
2 egg yolks
3/4 tsp salt
1/4 tsp pepper
3 tbsp sherry wine 6 sole (or flounder) fillets, 2 1/2 lbs.
1 - Melt half the butter.
2 - Lightly brown crab meat
3 - Remove from pan and reserve for later use.
4 - Add remainder of butter to pan and slowly cook onions and mushrooms.
5 - Stir in flour and fish stock.
6 - Simmer for 10 minutes.
7 - Remove from heat.
8 - Add herbs, egg yolks, salt and pepper.
9 - Simmer again at low heat for about 5 minutews until sauce begins to thicken.
10 - Remove from heat and stir in wine.
11 - Put fillets on flat surface and spread them with browned crab and enough sauce to moisten.
12 - Roll up as for jelly roll.
13 - Secure with toothpicks or string.
14 - Arrange each fish roll on one end of greased parchment paper 8X5 inches.
15 - Top with more sauce.
16 - Fold free ends of paper over fillets, and close edges.
17 - Bake on shallow pan in hot oven (400 degrees F.)
18 - Cut crosswise slits in paper and serve from oven.