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Shrimp Stuffed Sole

4-sole fillets (about 3oz each)
2-tbsp all-purpose flour
1/2-tsp salt
Pinch of white pepper
2-tbsp butter
1/3-cup clam juice
3-tbsp Marsala wine
1/4-cup whipping cream
2-tbsp finely chopped parsley

Shrimp Stuffing:
8-oz peeled & de-veined shrimp
2-tbsp chopped shallots or onions
2-tbsp whipping cream
1-egg yolk
1/4-tsp salt
Pinch of mace or nutmeg
Pinch of white pepper

Shrimp Stuffing:
In a food processor, pulse together all ingredients until it becomes a paste

Spoon 1/4 of the shrimp paste onto the centre of each fillet
Roll the fillet around the paste and secure with a toothpick
Stir together the flour, salt and pepper
Lightly coat each rolled fillet in the flour mixture
In a large skillet, over medium heat, melt the butter
Add the fillets and brown all over, about 3 minutes
Add the clam juice and 2-tbsp of the Marsala
Cover and simmer until stuffing is cooked through, about 8 minutes (should be pink in the centre)
Transfer to a warmed platter
Add cream to skillet and cook until thick enough to coat a spoon
Stir in remaining Marsala and parsley; bring to a boil
Spoon over rolled fillets

Makes 4 servings

Can also use turbot instead of sole
If only small fillets are available, use 2 fillets per serving