The Literate Chef

Posts Tagged ‘Fillet of Sole’

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Fillet of Sole Stuffed with Spinach

In Fish, Recipes, Seafood on May 21, 2017 at 12:13 PM

Fillet of Sole Stuffed with Spinach

Serves 2  – Preparation Time: Active – 10 Minutes; Cooking – 12 minutes

Ingredients:

  • 4 Fillets of Grey or Lemon Sole, about 14oz. total
  • 5 oz. fresh Baby Spinach
  • 1 large shallot minced, about 2 tbsp.
  • 2 tbsp. Pignoli (pine) Nuts
  • 1/2 tsp. ground nutmeg
  • 2 tbsp. extra virgin olive oil
  • Salt & pepper to taste
  • 4 pats of butter
  • Paprika
  • 1/4 cup Dry White Wine

Procedure:

  1. Pre-heat oven to 400 degrees.
  2. Place fillets on a flat surface, grey side up, with narrow end facing away from you.
  3. Heat olive oil in a non-stick skillet over medium heat, add shallots and sauté for about 1 minute, stirring continuously.
  4. Add spinach and sauté until wilted, about 2 to 3 minutes.
  5. Lower heat and add pine nuts, stir for another 1 minute or so.
  6. Remove spinach mixture to a small bowl, stir-in nutmeg and let cool.
  7. Add mixture to a food processor and pulse chop for 6-8 brief pulses.
  8. Starting about 1 inch from the broad end, spread the spinach mixture along the length of each fillet.
  9. Carefully roll up the fillets away from you, and gently place them on a greased roasting pan, with seam side down.
  10. Place one pat of butter on each fillet and sprinkle liberally with paprika.
  11. Place pan in top 1/3 of oven and roast for 10-12 minutes.
  12. After about 8 minutes pour wine over fish.

Transfer 2 fillets to each plate, add Roasted Vegetables and serve immediately

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Fillet of Sole Francese

In Fish, For Moms on the Go, Recipes, Seafood on November 23, 2011 at 4:18 PM

Fillet of Sole Francese

Preparation time, 5 minutes; cooking time, 5 minutes

Ingredients:

3 fillets of grey sole or lemon sole
3 eggs
6 tbsps. grated Romano cheese
Freshly ground pepper
1/3 cup of flour
2 tbsps. extra virgin olive oil
2 tbsps. unsalted butter
½ cup dry white wine
Juice of 1 lemon
1 tbsp. chopped fresh flat (Italian) parsley

Preparation:

1.    In a medium sized bowl, whisk the eggs together with cheese and add freshly ground black pepper to taste. Transfer the mixture to a rectangular Pyrex® baking dish, or something similar.
2.    Add the flour to a second rectangular Pyrex baking dish, or something similar.
3.    In a large non-stick skillet, heat the olive oil on medium high heat and then add the butter.
4.    In the meantime, dredge the fillets in the flour, coating them on both sides and then dip them to the egg-cheese mixture.
5.    When the butter is melted, swirl in with the oil and add the fillets.
6.    Cook the fillets until browned, 1 and ½ minutes.
7.    Turn carefully with a long spatula and cook on the other side foe an additional 1 and ½ minutes.
8.    Remove the fish to a warmed serving platter.
9.    Add the wine and lemon juice to the pan, and stir until slightly thickened. Add extra flour if needed.
10.    Pour the sauce over the fish, sprinkle with parsley and serve immediately.

Please see: A Pre-Thanksgiving Meal

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Fillet of Sole Stuffed with Crabmeat and Shrimp

In Fish, Recipes, Seafood on October 2, 2011 at 4:21 PM

(Preparation time about 15 minutes, cooking time 8 minutes)

Ingredients:

6 tbsps. unsalted butter
1 tbsp. crushed garlic
2 tbsps. chopped fresh oregano
1 cup of shredded crabmeat, about 8 oz.
1 cup chopped cooked shrimp, about 7 or 8 (1/4 lb.)
¼ cup Italian –flavored breadcrumbs
½ tsp. celery seed
½ tsp. hot Hungarian paprika plus extra
4 fillets Grey Sole or any other firm, thin white fish such as Flounder, about ¼ lb each
¾ cup dry white wine
Toothpicks

Preparation:

For the Crabmeat/Shrimp Stuffing:

1.    Melt 3 tbsps. of the butter in a small sauce pan on medium heat.
2.    Add the garlic and sauté lightly, do not let brown.
3.    Stir in the oregano.
4.    Add the shrimp & crabmeat.
5.    Stir in the breadcrumbs, celery seed and ½ teaspoon of paprika.
6.    Cook the mixture on medium for about 3 to 4 minutes to blend the flavors.

For the Stuffed Fillets:

Adding the stuffing

1.    Lay the fillets out on a cutting board, with the narrow end toward you.

2.    Spoon the stuffing onto the fillets, leaving about ¾ inch clear from either end.
3.    Gently roll up each fillet starting from the narrow end. Secure each roll with 2 toothpicks.

Rolled Fillets

4.    Sprinkle each roll with the additional paprika.
5.    Melt the remaining 3 tablespoons of butter on high heat in a non-stick sauté pan with a cover.
6.    When the butter is bubbling, gently add the rolled fillets and reduce heat to medium.
7.    Saute the fillets on three sides, turning each fillet 1/3 of a turn after 1 minute, for a total of 3 minutes.
8.    Return heat to high, add the wine, bring to a boil, cover and cook for 5 minutes more.

9.     Carefully transfer the fish to individual plates and spoon the remaining gravy and loose stuffing over each fillet.

Fillet of Sole Stuffed with Crabmeat & Shrimp

Serve with steamed asparagus, dressed with butter and lemon, and a dry white wine such as Sancerre or Sauvignon Blanc.

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Time to Get Back to Cooking and Posting

In General Articles on October 2, 2011 at 4:20 PM

Family, business and charitable work have been occupying our focus for the past two months, but now it is time to get back to cooking, writing and posting. The other night, to kick off the fall season,we decided to cook some fish inside the house, rather than on the grill. With no preconceived idea, other than indoor cooking, I visited our local fishmonger to see what was in that day’s catch.  The grey sole was fresh and looked good, so I bought four small fillets, each weighing about 1/4 pound.

Now, how to prepare it? Sole lends itself to many preparations, but I noted some Maine crab-meat in the case and thought that would make a good base for stuffing, and to add a little variety, maybe some shrimp. Since I did not feel like cleaning, deveining and cooking the shrimp myself, I ordered a 1/4 pound of the cooked shrimp.

Having made a decision on the fish and the base for the stuffing, the next step was to see what was in the pantry that could finish the dish. I knew that we had breadcrumbs, as well as wine in which to poach the fish, and that the refrigerator held the staples of lemon, butter, parsley and garlic, so after picking up a bunch of asparagus at the fruit and vegetable market I headed home.

The parsley in the refrigerator proved to be limp and flavorless, but all of the other ingredients were there. Looking around the garden, I saw that there was still some fresh oregano and thought that could substitute for the parsley. The spice rack revealed hot Hungarian paprika, which not only adds spice but color, and…celery seeds! I had never used celery seeds and have no idea why I had bought them in the first place, but I thought that they could nicely round out the stuffing and they did, as you will see after you have tried the quick and easy Fillet of Sole Stuffed with Crabmeat and Shrimp.

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