|
SEAFOOD
RECIPE:
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
MORE SEAFOOD
RECIPES
|
|
|
