Stuffed Sole

Recipe Ingredients

1 tablespoon	15ml	Butter - for greasing pan
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (small)
1 tablespoon	15ml	Carrot - finely chopped (small)
1/2 lb	227g / 8oz	Shrimp - peeled, deveined
1/4 cup	59ml	Cream or half-and-half
1 tablespoon	15ml	Lemon juice
3/4 teaspoon	3.8ml	Dried tarragon
1/4 cup	36g / 1.3oz	Fresh breadcrumbs
1 1/2 lbs	681g / 24oz	Sole fillets - (4 pieces)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 375 degrees. Lightly butter a baking pan.

Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper.

Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to the baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6636)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.