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Sole With Pine Nuts
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- #23067
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
4 tablespoons butter
2 shallots, peeled and minced
4 tablespoons pine nuts
1 1/4 cup fresh bread crumbs
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/4 cup minced fresh flat-leaf parsley
1/4 cup chopped fresh parsley, for garnish
2 tablespoons strained fresh lemon juice
8 fillets of sole
directions
Set the slow cooker on HIGH. Place 2 tablespoons of the butter in the insert and heat, covered, for 30 minutes. (This step is to heat up the insert so the fish cooks more efficiently.) Melt the remaining 2 tablespoons butter in a small saute pan set over moderate heat.
Cook the shallots, stirring frequently, until they are golden. Remove to a small mixing bowl. Add the bread crumbs, mustard, soy sauce, minced parsley and lemon juice. Mix thoroughly.
Place 2 tablespoons of the stuffing on the narrow end of each sole fillet. Roll each fillet like a jelly roll and place, seam side down, in the warm buttered insert.
Cover and cook on HIGH for 2 hours, or until fish flakes when pierced with a fork. Use a slotted spoon to transfer the fish to dinner plates. Garnish with the chopped parsley.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 10, 2006
I added the pine nuts in with the shallots so they would get toasted. It made way too much stuffing, I ended up throwing half of the stuffing out. Overall it just didn't taste very good.
I can't really review this. The pine nuts are never added in during the actual recipe. We're told how much to use just not where to use it?????