Stuffed Sole Fillet with Creamy Lemon Butter Sauce

stuffed sole-fillet-with-creamy-lemon-butter-sauce-copy marsfoodservices image

Ingredients

Fish Fillets:

  • 45 cups BEN’S ORIGINAL™ Traditional White Bread Stuffing
  • 2¾ quarts water
  • 1 pound unsalted butter vegetable oil
  • 3 quarts chopped vegetable blend
  • 45 each sole fillets salt and pepper to taste

 


Lemon Butter Sauce:

 

  • 1½ pounds butter
  • ½ cup flour
  • 3 quarts chicken broth 1 cup lemon juice
  • ½ cup lemon zest salt and pepper to taste

Stuffed Sole Fillet with Creamy Lemon Butter Sauce

Makes: 45 portions

Mild and sweet sole fillets stuffed with BEN’S ORIGINAL™ Classic Cornbread Stuffing and topped with creamy lemon butter sauce combine layers of bright and satisfying flavors.

Direction

Fish Fillets:

  1. Combine water, butter and seasoning packet from BEN’S ORIGINAL™ Traditional White Bread Stuffing in amounts indicated on package; bring to boil.
  2. In a large bowl, add stuffing crumbs; pour hot seasoning mixture over crumbs. Gently fold to combine all crumbs with liquid. Cover and let stand for 10 minutes to steam, then cool to below 100ºF. (The stuffing mixture can be prepared ahead of time and held chilled.)
  3. Heat oil in pan and sauté vegetables until al dente.
  4. Add prepared BEN’S ORIGINAL™ Traditional White Bread Stuffing to pan and toss to warm through.
  5. Remove stuffing mixture from pan. Create mound of stuffing in center of each sole fillet and roll sole around stuffing mound.
  6. Place each stuffed sole back into hot pan, non-seamed side down, for about 1 minute to brown.
  7. Carefully turn stuffed fillet in pan, season with salt and pepper, and place into 350ºF oven to finish cooking, about 5 minutes more.
  8. Transfer to plate and keep warm.

 


Lemon Butter Sauce:

 

  1. Add butter to pan and melt with flour; cook for about 1 minute.
  2. Add remaining ingredients to pan, whisking to combine, cooking until thickened.
  3. Season with salt and pepper and serve over stuffed fillet.