Feb 21 2009
Fillets of Sole Marguery
Fillets of Sole Marguery
8 fillets of sole or flounder
1 lobster, boiled
18 little-neck clams, or fresh mussels
1 lb. shrimp
1/2 c. dry sherry
3 tbsp. butter
3 tbsp. flour
Salt
Pepper
Parmesan cheese
Boil lobster, save water to use for poaching clams or mussels and shrimp. After all are prepared, reserve 1 cup of stock. Sprinkle fillets with salt and paprika and 1/2 cup dry sherry, cover, and bake for 15 minutes at 350 degrees. Melt butter, stir in flour, add strained stock, and boil until thickened. Stir in 1/4 cup liquid from baking dish. Salt and pepper to taste. Pour sauce over fillets. Garnish with clams, lobster meat and shrimp. Sprinkle with parmesan cheese. Bake until heated through. Broil until golden. Serve.
