Sole Filets Stuffed With Spinach Mousse And Shrimp Recipes

SPINACH STUFFED BAKED SOLE

Steps:

• Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
• Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
• Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
• In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.

SHRIMP-STUFFED SOLE

Steps:

• Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. , Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.

SOLE WITH SHRIMP SAUCE

Steps:

• Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.

SOLE FILETS STUFFED WITH SPINACH MOUSSE AND SHRIMP

Steps:

• Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.
• In a food processor process the rest of the fish for 30 seconds.
• Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.
• Pour the egg white through the feeding tube, with the motor running, and process for10 seconds.
• Chill for 2 hours.
• Stir 2 tablespoons of the cream into the chilled spinach mousse.
• Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
• Place the rolls standing in a buttered baking dish, pour wine over them, cover with foil, and bake in a pre-heated 350°F oven for 25 minutes.
• Meanwhile prepare the sauce.
• Cook the shallots and mushrooms in the butter until all liquid has evaporated.
• Season with salt and pepper.
• Stir in the flour and cook for 1 minute.
• Pour in the fish stock, stirring until thick.
• Stir the egg yolks into the cream and add to the sauce, stirring.
• Bring to a boil and pour around fish.

STUFFED SOLE

Steps:

• 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 a 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.

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

SOLE STUFFED WITH SPINACH

Steps:

• Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
• Place in bowl.
• Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
• Add to spinach.
• Mix in rest of ingredients except fish.
• Tear off 8 pieces of plastic wrap about 4" x4".
• Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
• Place in a single layer in freezer for a couple of hours until frozen.
• Thoroughly thaw fish if frozen.
• Unwrap 1 stuffing portion for each piece of fish.
• Roll up fish around frozen stuffing.
• Place seam side down in baking dish.
• Season with salt and pepper & brush with melted butter.
• Bake 20 min at 350°F.
• Place unused portion of stuffing in a ziploc bag in freezer for future use.