Fish Stuffing with Sherry Sauce

Fill your home with the wonderful smell of fish,butter & fresh ployes! This delicate dinner will have you craving seconds.


Sherry Sauce

  • 1/3 Cup Butter
  • 1/3 Cup Flour
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper
  • 3 Cups Cream
  • 1/2 Cup Dry Sherry


  • 1/3 Cup Butter
  • 1 1/2 Lb White Fish Fillet
  • 1/2 Cup Butter
  • 2 Cups Chicken Stock
  • 2 Small Onions, Chopped
  • 1/4 Lb Fresh Mushrooms, Sliced
  • 4 Tbsp Parsley, Chopped
  • 1 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/2 Cup Parmesan Cheese, Grated


Melt the butter in a saucepan. Remove from heat and stir in the flour, salt, and pepper. Stir until smooth. Return to low heat and cook for 3 minutes. Gradually add the cream, stirring constantly, and cook until thickened. Add sherry and mix well. Set aside.Gently fry the fish fillets in half the butter for 5 minutes. Pour in the chicken stock and simmer for an additional 5 minutes. Remove the fish from the pan and set aside. Sauté the onions in the remaining butter until transparent. Add sliced mushrooms and cook 5 minutes. Break up the fish fillets and add to the onion and mushroom mixture. Stir in half the sherry sauce as well as the parsley, salt and pepper. Heat until thoroughly cooked, a few minutes. Fill each ploye with approximately 4 - ½ cup filling. Fold over or roll and place in a shallow buttered baking dish. Pour on the rest of the sauce. Sprinkle on the cheese and bake at 375 degrees for 15 minutes.

  • Prep Time:
    15 Minutes
  • Cook Time:
    50 Minutes
  • Total Time:
    50 Minutes
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