Stuffed sole in Creole sauce

Ingredients for 6 servings:

• 6 fish fillets (sole fillets), approx. 200 g each
• 7 tbsp butter
• 4 tbsp onion(s), finely chopped
• 4 tbsp celery, finely chopped
• 2 tbsp red pepper(s), finely chopped
• 2 tbsp flour
• ½ cup cream
• ½ cup breadcrumbs
• ½ tsp oregano
• 1 cup crab meat, cooked and picked into pieces
• 1 cup shrimp, cooked and chopped
• 4 tbsp parsley, chopped
• 2 tsp Worcestershire sauce
• 1 tsp Tabasco
• n. B. salt, black pepper
• 2 tbsp butter
• 4 cup(s) tomatoes, from the can
• 2 cloves garlic, finely chopped
• 1 bay leaf
• ¼ tsp cayenne pepper
• n. B. salt and pepper, black
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

I got the recipe from America

Preheat oven to 180°C. Melt butter in a pan, add onion, celery, and bell pepper, and simmer for about 5 minutes until softened, stirring occasionally. Stir in flour, add cream, and simmer, stirring constantly, until thickened. Remove pan from heat, stir in breadcrumbs, oregano, crabmeat, shrimp, parsley, Worcestershire sauce, and Tabasco, and season with salt and pepper. Line the sole fillets and brush with the crab, shrimp, and vegetable sauce mixture. Roll up and secure with toothpicks. Melt 3 tablespoons of butter and brush the rolls with it. Place in a baking dish and bake for 20 minutes. Meanwhile, prepare the Creole sauce: Melt 1 tablespoon of butter in a saucepan, add tomatoes, garlic, bay leaf, and cayenne pepper, and season with salt and pepper. Cover and simmer over medium heat for 20 minutes. Melt the remaining 1 tablespoon of butter and stir it into the flour to form a light brown roux. Add the roux to the tomato mixture to make the Creole sauce. Reduce oven temperature to 150°C (300°F). Remove the sole rolls from the oven, pour the Creole sauce over them, and bake for another 30 minutes. Serve warm, with rice, if desired. Jambalaya!