Stuffed Sole (Northern Germany)

Ingredients

• 4 tablespoons butter
• 2 tablespoons all-purpose 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 bread crumbs
• Salt
• Pepper
• 6 to 12 sole fillets, depending on size
• 4 tablespoons melted butter

Instructions

1. Heat oven to 350 degrees F.
2. 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.
3. Skin sole fillets and spread filling on the side that was skinned. Roll up and arrange in a buttered baking dish.
4. Spoon melted butter over the top and bake for 20 to 30 minutes, until the fish is just firm.