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Stuffed Sole (Northern Germany)




  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.


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