Recipe courtesy of Michele Urvater
Stuffed Sole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 374
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 34
- Cholesterol
- 181
- Sodium
- 699
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
Ingredients
1 tablespoon butter for greasing baking pan
4 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 pound shrimp, peeled and deveined
1/4 cup cream or half and half
1 tablespoon lemon juice
3/4 teaspoon dried tarragon
1/4 cup fresh breadcrumbs
1 1/2 pounds (4 pieces) filet of sole
Salt and freshly ground black pepper
Directions
- Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.