Baked Stuffed Sole With Shrimp Sauce
This delightful seafood dish combines tender sole fillets stuffed with a flavorful spinach mixture, topped with a creamy shrimp sauce, and baked to perfection. The result is a savory and elegant meal that will surely impress your guests or make a special family dinner. Rich in taste and beautifully presented, this dish is a must-try for seafood lovers looking for a dish that's both delicious and visually appealing.
— Constant Cookbook
Ingredients
- 6 Tbs. (3/4 stick) unsalted butter, plus more for
- greasing
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tsp. sea salt, plus more, to taste
- Freshly ground white pepper, to taste
- 1 lb. spinach, stemmed and well washed but not
- dried
- 4 sole fillets, each about 6 oz.
- 1/2 lb. cooked cocktail shrimp
- 1/2 cup chicken stock or low-sodium chicken
- broth
- 1 Tbs. tomato paste
- Pinch of cayenne pepper, or to taste
- Minced fresh chives for garnish
Instructions
- Preheat an oven to 375°F. Lightly butter an 8-by-12-inch gratin dish.
- In a saucepan over medium-low heat, melt the butter. Stir in the flour to make a roux and cook, stirring constantly, for 2 to 3 minutes; do not let the mixture color. Gradually whisk in the milk. Increase the heat to medium and bring the mixture to a simmer, whisking frequently. Adjust the heat to maintain a low simmer and cook, whisking frequently, until thickened into a white sauce, about 10 minutes. Whisk in the 1 tsp. salt and white pepper to taste. Cover and set aside.
- Place the spinach in a small stockpot and set over medium heat. Cover and cook until wilted, about 3 minutes. Empty into a colander and run cold water over the spinach to cool. In small handfuls, squeeze as much water from the spinach as possible. Using a chefs knife, chop the spinach finely. Transfer to a bowl and stir in 1/2 cup of the white sauce. Season with salt and pepper.
- Lay the sole fillets, smooth skin side down, on a cutting board. Check the fish for bones, removing and discarding any you find. Spoon one-fourth of the spinach mixture onto the center of each fillet, and fold the 2 ends of the fillet over the top of the spinach. Using a metal spatula, transfer each fillet, seam side down, to the prepared dish.
- In a blender, combine all but 1/4 cup of the shrimp, the remaining white sauce, the stock and the tomato paste and puree until smooth. Transfer to a bowl and season with salt and cayenne.
- Pour the sauce over the sole and bake until the fish is opaque throughout, about 25 minutes. Sprinkle the remaining shrimp on top of the fish and bake for 5 minutes more. Sprinkle with chives and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Collection Series, <I>Seafood,</I> by Carolyn Miller (Simon & Schuster, 2005).
Comments
No comments found.