| Description: | Dungeness crab, shrimp brandy shrimp cream sauce |
| Date: | 10.26.18 |
| Allergens: | Shellfish, dairy, garlic, onion |
| Plating: | Sam’s platter |
| Price: | $ 29.00 |
| Portion | Plate Component | ||||
| 3 | Small sole filets, trimmed, 1.5 oz. each | ||||
| 3 oz. | Sole margurey filling | ||||
| 1 oz. | Canola oil | ||||
| 2 oz. | Brandy cream sauce | ||||
| 1 oz. | Bay shrimp | ||||
Spread the filling over the skin side of the filet, and roll as shown. Secure with a toothpick.
Heat the oil in a saute pan, and add three pieces of stuffed sole. Brown on all sides, then transfer to the overn. Cook unitl cooked through, about five minutes. Discard the cooking oil from the pan, and add the sauce. Add the shrimp and parsley and heat through.
Remove the fish from the pan to a warm plate. Spoon the sauce over the fish, and plate with starch and vegetables as ordered.