Baked Stuffed Sole with Shrimp Sauce

The sauce in this recipe calls for a roux, a mixture of melted butter or oil and flour that is stirred over medium-low heat and used to thicken mixtures. Liquid is gradually whisked into the roux, and the mixture is cooked until thickened. A roux is a building block of such classic French sauces as bechamel and veloute, and it can be used to thicken soups and dessert sauces as well. In most cases, a roux is cooked for just 2 to 3 minutes to cook off the raw flour taste, and is not allowed to color, but roux used in Cajun and Creole gumbos is cooked to a range of colors, from golden to dark brown, in order to add depth of flavor.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Baked Stuffed Sole with Shrimp Sauce
Review 1 for Baked Stuffed Sole with Shrimp Sauce
5 out of 5
5 out of 5
KABW
March 29, 2014
Would You Recommend? Yes
0points
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Easy and Delicious
March 29, 2014
I should have doubled the recipe. The whole family loved it! There were no leftovers.
Review 2 for Baked Stuffed Sole with Shrimp Sauce
5 out of 5
5 out of 5
cocina46
,Santo domingo, Dom. republic
October 12, 2013
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Marvelous. I wil repeat it.
October 12, 2013
It is delicious, perfect for a dinner with friends or family. I do not use sole but a
substitute, as good as sole.
Pros: Appearance, Adaptable, Will Make Again