Shrimp-Stuffed Sole or Turbot
If only small fillets are available (each about 3 oz/90 g), use two per person for this easy, elegant seafood dish.
Ingredients
- 4 sole fillets, turbot or flounder fillets (each 6 oz/175 g)
- 2 tbsp (30 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- Pinch white pepper
- 2 tbsp (30 mL) butter
- 1/3 cup (75 mL) clam juice
- 3 tbsp (45 mL) Marsala
- 1/4 cup (60 mL) whipping cream
- 2 tbsp (30 mL) finely chopped parsley
- Shrimp Stuffing:
- 8 oz (250 g) peeled deveined shrimp
- 2 tbsp (30 mL) chopped shallot or onion
- 2 tbsp (30 mL) whipping cream
- 1 egg yolk
- 1/4 tsp (1 mL) salt
- Pinch mace or nutmeg
- Pinch white pepper
Preparation
Shrimp Stuffing: In food processor, pulse together shrimp, shallots, cream, egg yolk, salt, mace and pepper until paste.
Spoon one-quarter shrimp paste onto centre of each fillet; roll fillet around paste and secure with toothpick. Stir together flour, salt and pepper; lightly coat each fillet in flour mixture.
In large skillet, melt butter over medium heat; add fillets and brown all over, about 3 minutes. Add clam juice and 2 tbsp/30 mL of the marsala; cover and simmer until stuffing is cooked through and pink in centre, about 8 minutes.
Transfer to warmed platter. Add cream to skillet; cook until thick enough to coat spoon. Stir in remaining marsala and parsley and bring to boil; spoon over fillets.
Makes 4 servings.
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