Rolled Petrale with Shrimp Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes

Rolled Petrale with Shrimp

From Dorothy McNett's Recipe Book at Using your microwave oven to cook this is the best way...choose a beautiful ceramic baking dish, cook and serve!

1 cup small cooked shrimp
2 tablespoons bread crumbs
2 tablespoons freshly ground Parmigiano-Reggiano
1/2 teaspoon dried dill
sea salt
freshly ground pepper

3-4 petrale sole fillets

2 tablespoons butter or olive oil
2 tablespoons flour
1/2 teaspoon fine sea salt
freshly ground white peppercorns
1/8 teaspoon ground nutmeg
3/4 cup half and half (or milk, if desired)
1/4 cup heavy cream

snipped fresh parsley

In a bowl, combine shrimp, bread crumbs, cheese, dill, salt and pepper. Put a mound of the filling in the center of each fillet and roll it around the filling, securing with kitchen twine or picks. Arrange bundles in a glass or ceramic baking dish. Set aside. In batter bowl, combine butter, flour, salt, pepper and nutmeg. Microwave on high 30 seconds. Whisk in the half and half as well as the cream. Microwave on high 1 minute. Whisk well. Microwave another 30-40 seconds, and as needed to thicken the sauce. Pour the sauce over the bundles of fish, sprinkle with paprika and snipped parsley. Cover loosely with a piece of waxed paper. Microwave on high 3 minutes, or until fish flakes easily. Do not over cook.

Recipe created 2004-09-20.

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