Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce

Ingredients

• 1 1/2 lbs fresh sole fillets
• 2 ounces mushrooms, diced
• 1/2 ounce leek, diced (whites only)
• 1 1/2 ounces butter
• 1 ounce fresh crabmeat, chopped (all liquid squeezed out)
• 1/2 ounce madeira wine
• 1 ounce heavy cream
• 1/2 cup Ritz cracker crumbs, crushed
• 1/4 lb butter
• 1 lb maine lobster meat, chopped
• 1 1/2 cups madeira wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 gallon heavy cream
• 3/4 lb light roux, cooked (equal portions of butter and flour)

Directions

1. 1

   Saute mushrooms, leeks, and butter until soft.

2. 2

   Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.

3. 3

   Saute until 75% of liquid is gone.

4. 4

   Add dash of salt, and black pepper.

5. 5

   Add this to 1/2 cup cracker crumbs.

6. 6

   Mound stuffing in ovenproof dish.

7. 7

   Place fish on top.

8. 8

   Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.

9. 9

   To Make Lobster Sauce:.

10. 10

    Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.

11. 11

    Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.

12. 12

    Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.

13. 13

    Spoon this on top of fish and serve.