Baked Stuffed Filet of Sole Ingredients: 1/2 cup chopped onion butter 2 cups finely chopped mushrooms 1 8oz cooked oysters 3/4 cup Italian bread crumbs salt and black pepper 2 lbs sole filets 4 oz sliced Swiss cheese paprika 2 tablespoons chopped parsley Sauce ingredients: 3 tablespoons butter 3 tablespoons all purpose flour milk 1/4 teaspoon salt juice of 2 lemons black pepper save: liquid from canned oysters and sautéed mushrooms Sauté mushrooms in 1/4 stick of butter and set the liquid aside. Open canned oysters and set aside liquid. Finely chop oysters. Stuffing: Sauté onions in 1/4 stick of butter. To the sautéed onions add chopped oysters,bread crumbs, chopped parsley, salt and black pepper. Mix well. Rinse filets in water and blot dry with paper towels. Put a small amount of stuffing on top of each filet. Wrap the filet around the stuffing and insert 2 to 3 toothpicks to hold them together. Place the stuffed filets into a baking pan. Sauce: In a saucepan add 1/4 stick of butter, flour, salt and sprinkle of black pepper. Heat contents of saucepan until melted butter and flour are mixed well together and begin to thicken. Add 1/4 cup of milk, liquid from sautéed mushrooms and liquid from canned oysters. Stir on low heat until the sauce reaches desired consistency. More flour may be needed. Add lemon juice and mix well. Bake: Add the sauce over the stuffed filets and bake for 15 minutes at 400 F. Remove baking pan from oven and cover with slices of Swiss cheese and sprinkle with paprika. Bake for another 10 minutes or longer if necessary.
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