Baked Stuffed Sole with Shrimp Sauce
Baked Stuffed Sole with Shrimp Sauce is rated
out of
5 by
6.
Prep Time:
40 minutes
Cook Time:
60 minutes
Servings:
4
The sauce in this recipe calls for a roux, a mixture of melted butter or oil and flour that is stirred over medium-low heat and used to thicken mixtures. Liquid is gradually whisked into the roux, and the mixture is cooked until thickened. A roux is a building block of such classic French sauces as béchamel and velouté, and it can be used to thicken soups and dessert sauces as well. In most cases, a roux is cooked for just 2 to 3 minutes to cook off the raw flour taste, and is not allowed to color, but roux used in Cajun and Creole gumbos is cooked to a range of colors, from golden to dark brown, in order to add depth of flavor.
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
Directions:
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, Seafood, by Carolyn Miller (Simon & Schuster, 2005).
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, Seafood, by Carolyn Miller (Simon & Schuster, 2005).
Recommended Products:
-
Sugg. Price $300 – $320 Our Price $229.95 – $249.95
(37)
-
$459.95 – $499.95
(17)
Rated 5 out of
5
by
ruffles3 from
Elegant and delicious
My husband made this tonight and what a hit it was! It's a meal for a special occasion. No leftovers. Every morsel savored.
Date published: 2022-10-17
Rated 5 out of
5
by
Island Foodie from
Dinner Party Ready!
I made this tonight and it was amazing. Like some of the reviewers stated, I used some of the shrimp in the filling. In addition, I used grass fed whole milk and fish stock and a generous pinch of cayenne pepper in the sauce.
I served it with cheesy, pimento polenta (my own creation) here is the recipe:
1 1/3 cup of instant polenta. (I use de la Estancia Organic Polenta
4 cups chicken broth
1 Tablespoon unsalted butter
1/2 grated fresh Parmesan cheese
1 cup shredded cheddar cheese
1/3 cup chopped pimentos
Bring chicken broth to nearly a boil over medium heat. In a steady stream, add polenta, stirring constantly with a wooden spoon. The polenta will start to thicken in just under a minute and becomes creamy. Remove from heat, add cheese and pimentos and stir until incorporated. Yum!
Date published: 2019-04-01
Rated 5 out of
5
by
Customer96150 from
A hit with my family, worth the effort.
Though time consuming the reward is one delicious dish. I used a baking dish the 8 filets I prepared and they stayed nicely rolled up. The shrimp sauce was great and could be used on other fish as well. I baked my fish and the sauce took on a nice golden tone making the presentation very nice. We served buffet style along with a small ladle so people could take extra sauce on their fish, which they did.
Date published: 2017-10-23
Rated 4 out of
5
by
CookingHobbyist from
Yummy & Elegant
I made this for Christmas dinner and it turned out really well. I put fewer shrimp on top and put them into the spinach stuffing which was delicious. I had a little trouble deciding how much cayenne pepper to put in the sauce and in the end didn't use quite enough. I was able to find a box of Swanson seafood cooking stock so I didn't use the chicken stock which made the sauce even better - more intense and rich.
I thought the recipe as written made a LOT of sauce - next time I think I'd make only half as much sauce. I couldn't find sole so I used a newly popular fish: swai. It worked out just fine. It took some time the first time I made it but I think next time it will go together a lot more quickly and easily.
Date published: 2014-12-26
Rated 5 out of
5
by
KABW from
Easy and Delicious
I should have doubled the recipe. The whole family loved it! There were no leftovers.
Date published: 2014-03-29
Rated 5 out of
5
by
cocina46 from
Marvelous. I wil repeat it.
It is delicious, perfect for a dinner with friends or family. I do not use sole but a
substitute, as good as sole.
Date published: 2013-10-12