The Literate Chef

Posts Tagged ‘Grey Sole’

, , , ,

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

, , , , , , , , , , ,

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.

%d bloggers like this: