Filet Farcis A La Crème

Course : Seafoods
Serves: 4
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6 fillets sole fillets or flounder fillets
1 teaspoon salt and pepper
2 tablespoons butter
2 small onions -- chopped
1/2 pound mushrooms -- sliced
2 tablespoons fresh parsley -- snipped
2 cans tiny shrimp --
2 1/2 cups crabmeat
2 tablespoons flour
1 cup light cream
1/2 cup dry white wine
2 tablespoons cognac -- optional
1/2 cup Swiss cheese -- grated

Preparation / Directions:

Sprinkle filets with salt and pepper. Sauté onions and mushrooms in butter until golden. Stir in parsley and shrimp and heat thoroughly. Place part of this mixture by teaspoonfuls on large end of each filet. Roll up and place side by side in shallow baking dish. Into remaining onion-shrimp mixture, stir flour, then cream, wine, and cognac. Season with salt and pepper. Bring to boil while stirring and pour over filets. Sprinkle with cheese. Bake at 400F for about 25 minutes or until golden. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

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