Stuffed Lemon Sole
from "emeril live" 
recipe by emeril lagasse 
1 Tbsp  olive oil
1/2 cup  minced onion
1/4 cup  minced celery
1/4 cup  minced red bell peppers
  kosher salt
  cayenne pepper
2 tsp  chopped garlic
8 oz.  rock shrimp
  bread crumbs, as needed
2 Tbsp  finely chopped parsley leaves
4   fillets lemon sole
  lemon mayonnaise, recipe follows
preheat the oven to 400 degrees f. in a saute pan, heat the olive oil. when the oil 
is hot, add the onions, celery, and peppers. season with salt and cayenne, to taste. 
saute for 2 minutes, or until the vegetables are wilted. add the garlic and rock 
shrimp. season with salt and cayenne, to taste. saute for 2 minutes and remove from 
the heat. turn the mixture into a bowl. stir in enough bread crumbs to bind the 
mixture. add the parsley and reseason, if needed. let cool. place the sole, skin 
side up, on a cutting board. cover with the cooled stuffing and roll up jellyroll 
style and place in baking dish. spread lemon mayonnaise over fish rolls. place 
baking dish in oven and bake the fish for 20 to 25 minutes. remove the fish from the 
oven and serve. 
lemon mayonnaise: 
2   lemons, halved
1 large  egg*
2 to 3 Tbsp  water
1/2 cup  olive oil
1/2 cup  vegetable oil
1/2 tsp  kosher salt
pinch  white pepper
squeeze the lemon juice into the bowl of a blender or food processor. add the egg 
and process for 20 seconds. with the processor running, slowly pour in the olive and 
vegetable oils through the feed tube and process until emulsified. add the salt and 
white pepper. pulse to blend. adjust the seasoning, to taste, and transfer to an 
airtight container. (mayonnaise will keep refrigerated for up to 24 hours.) 
yield: about 1-1/4 cups 
the american egg board states: "there have been warnings against consuming raw or 
lightly cooked eggs on the grounds that the egg may be contaminated with salmonella, 
a bacteria responsible for a type of foodborne illness. healthy people need to 
remember that there is a very small risk and treat eggs and other raw animal foods 
accordingly. use only properly refrigerated, clean, sound-shelled, fresh, grade aa 
or a eggs. avoid mixing yolks and whites with the shell..." 
(ID: 1723) Mirror: Sun, Aug 7, 2005

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