Amazing Stuffed Sole Recipe
November 28, 2016
By Cheryll Shubert
Print Recipe
(Photo courtesy of CheryllShubert) The sauce in this recipe calls for a roux, a mixture of melted butter or oil and flour that is stirred over medium-low heat and used to thicken mixtures. Liquid is gradually whisked into the roux, and the mixture is cooked until thickened. In most cases, a roux is cooked for just 2 to 3 minutes to cook off the raw flour taste and is not allowed to color, but roux used in Cajun and Creole gumbos is cooked to a range of colors, from golden to dark brown in order to add depth of flavor.
Yield: 4
Ingredients :
6 tablespoons unsalted butter, plus more for greasing 1/4 cup all-purpose flour 2 cups milk 1 teaspoon sea salt, plus more, to taste Freshly ground white pepper, to taste 1 pound spinach, stemmed and well washed but not dried 4 (6-ounce) sole fillets 1/2 pound cooked cocktail shrimp 1/2 cup chicken stock or low-sodium chicken broth 1 tablespoon tomato paste Pinch of cayenne pepper, or to taste Minced fresh chives for garnish Directions :
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Preheat an oven to 375°F. Lightly butter an 8-by-12-inch gratin dish.
In a saucepan over medium-low heat, melt the butter. Stir in the flour to make a roux and cook, stirring constantly, for 2 to 3 minutes ; do not let the mixture color. Gradually whisk in the milk. Increase the heat to medium and bring the mixture to a simmer, whisking frequently. Adjust the heat to maintain a low simmer and cook, whisking frequently, until thickened into a white sauce, about 10 minutes . Whisk in the 1 teaspoon salt and white pepper to taste. Cover and set aside.
Place the spinach in a small stockpot and set over medium heat. Cover and cook until wilted, about 3 minutes . Empty into a colander and run cold water over the spinach to cool. In small handfuls, squeeze as much water from the spinach as possible. Using a chef’s knife, chop the spinach finely. Transfer to a bowl and stir in 1/2 cup of the white sauce; season with salt and pepper.
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Lay the sole fillets, smooth skin side down, on a cutting board. Check the fish for bones, removing and discarding any you find. Spoon 1/4 of the spinach mixture onto the center of each fillet, and fold the 2 ends of the fillet over the top of the spinach. Using a metal spatula, transfer each fillet, seam side down, to the prepared dish.
In a blender, combine all but 1/4 cup of the shrimp, the remaining white sauce, the stock and the tomato paste and puree until smooth. Transfer to a bowl and season with salt and cayenne.
Pour the sauce over the sole and bake until the fish is opaque throughout, about 25 minutes . Sprinkle the remaining shrimp on top of the fish and bake for 5 minutes more. Sprinkle with chives and serve immediately.
Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005) .
