Robert D. Ehrlich, of Uncle Giuseppe's, shows News 12's Lily Stolzberg how to make seafood stuffed filet of sole with roasted shallot and sherry cream sauce.

For fish:
4 pieces - 6 oz. filet of sole
1/2 lb. peeled de-veined shrimp, chopped
1/2 lb. bay scallops, chopped
1/2 lb. lump crab meat
1 whole egg
1 tbsp. Dijon mustard
1 cup panko bread crumbs
1 tsp. old bay seasoning
Salt & black pepper to taste
1 tbsp. chopped Italian parsley

In a mixing bowl, combine all ingredients, except filet of sole.

Mix well. Lay filet of sole on counter skin side up. Season with salt and pepper. Place one large scoop of seafood stuffing on middle of fish filet. Roll from large end to tail to form a cylinder. Season with salt and pepper and sprinkle of old bay seasoning.  Place on sheet pan that has been sprayed with cooking spray. Cook in oven at 350 degrees for 25 to 35 minutes until a thermometer stuck inside of fish reads 150 degrees. Remove from oven.

Roasted shallot sherry cream sauce:

2 oz. whole butter
1 large shallot small dice
1/4 cup dry sherry wine
3/4 cup heavy cream
Salt
White pepper
1 tbsp. chopped Italian parsley

In a sauce pan, melt butter and add shallots. Let cook one minute and add wine. Let cook two to three minutes until wine has reduced. Add heavy cream and season with salt and white pepper. Let cook until sauce has thickened and will coat the back of a spoon. Remove from heat and add chopped parsley.

Plate stuffed sole and spoon over sauce.

Mangia Bene !!