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| Servings |
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Ingredients
Broth
- 1 Tbsp butter
- 1 Tbsp GF flour
- 1/2 cup vermouth
- 1/2 cup chicken broth
- 1/2 cup whole milk
- 1/2 cup clam juice
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp dill
- salt & pepper
Ingredients
Broth
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Instructions
- Preheat oven at 350 degrees.
- Mix veggies with softened cream cheese until blended. Add horseradish, Worcestershire sauce, Dijon mustard, salt, and pepper, to taste.
- Remove all bones from lemon sole. Place a tablespoon of mixture on each lemon sole fillet. Roll lemon sole up and place in greased lasagna pan. Sprinkle with Crazy Salt.
- Make broth: Melt butter in pan, stir in the flour, then add vermouth, chicken broth, whole milk, and clam juice and bring to a simmer, stirring frequently to prevent burning. Once to a nice thickness, add lemon juice, lemon zest, dill, salt, and pepper.
- Pour broth over rolled filets and bake uncovered for 45 minutes.
Recipe Notes
Crazy Salt can be found at most grocery stores in the spice section.
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