Clam Stuffed Sole Fillets Filets De Sole Farcis Aux Clams Recipes

STUFFED SOLE FILLETS

Steps:

• Saute onion, shrimp and mushrooms in butter until onion is tender.
• Add crabmeat.
• Sprinkle fillets with salt, pepper and paprika.
• Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
• Place in a greased 13x9x2 inch baking dish.
• Combine soup, broth and water, blend until smooth.
• Pour over fillets.
• Sprinkle with cheese.
• Cover and bake for 30 minutes at 400 degrees.
• Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
• Serve over rice if desired.

CLAM-STUFFED SOLE FILLETS (FILETS DE SOLE FARCIS AUX CLAMS)

Steps:

• Preheat the oven to 450 degrees.
• Sprinkle the sole pieces with salt and pepper. Set aside.
• Heat two tablespoons of the butter in a small skillet and add the onion, green pepper and celery. Cook, stirring, until the vegetables give up their liquid and the liquid evaporates. Do not brown. Add the wine and cook about a minute.
• Meanwhile, put the clams on a flat surface and chop them coarsely. Add the clams to the skillet and stir. Remove from the heat. Add the bread crumbs, egg, parsley, salt and pepper.
• Place four of the sole pieces, skinned side down, on a flat surface. Spoon an equal portion of the filling on top of each and smooth it over neatly so that it extends to the edges of the fillets. Cover each fillet piece with a second fillet, this time skinned side up.
• Butter a baking dish with one tablespoon of butter and sprinkle with salt and pepper. Place the filled fillets in the baking dish.
• Melt the remaining three tablespoons of butter in a small saucepan and add the lemon juice. Pour it over the filled fillets.Hold a sieve over the fillets and sprinkle the paprika through it over the fillets. Brush the fillet tops with the butter in the pan.
• Place the fillets in the oven and bake 10 minutes.

BAKED CLAMS IN SPICY BUTTER SAUCE (LES PALOURDES AUX AROMATES)

Steps:

• Arrange the open clams, meat side up, on a baking sheet.
• Preheat the oven to 450.
• In a saucepan, combine the chopped shallots and wine.
• Cook briefly, stirring.
• Add the butter and heat, stirring, until it melts.
• Add the salt, pepper, tabasco, worcestershire sauce, and mustard.
• Bring just to the boil, stirring.
• Cook and continue stirring for about 5 minutes.
• Add the basil& let the sauce cool to lukewarm.
• Spoon the sauce over the clams and bake for 10 minutes.
• Then run the clams under the broiler for about 15 seconds (no longer!) Sprinkle with parsley and serve.

STUFFED SOLE FILLETS WITH CRAB AND GRAPES

Steps:

• In medium bowl combine crabmeat, celery, green onions, bell pepper, grapes, mayonnaise, "Old Bay" seasoning and 1/4 cup breadcrumbs. Stir until combined. Place sole fillets on cutting board. Divide stuffing between fillets and form stuffing into 1/2 inch thick patties in the center of each fillet. Fold fillet around stuffing, so that the ends of the fillet just meet. You should have a bundle that looks like a fish-wrapped crab cake. Dredge each bundle in remaining breadcrumbs and pat lightly to adhere crumbs. In non-stick frying pan heat butter and olive oil over medium-low heat. Place fillets in pan and cover. Cook about 3-4 minutes on each side, until golden brown and cooked through. Top with Lemon-Grape Butter Sauce.
• To prepare sauce: In small saucepan combine chicken broth, lemon zest, lemon juice, grapes, salt and pepper. Bring to a boil over high heat and cook 2 minutes to reduce slightly. In small bowl combine flour and water and stir until smooth. Stir into sauce over heat and whisk until smooth and thickened. Turn off heat, add butter and whisk again until smooth.

FILETS DE SOLE BAUMANIERE

Steps:

• Place shrimp shells on a tray in a 300 degree F. oven for 30 minutes to dry. Remove. Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper. Cover the pan and poach fish for 5 minutes. Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter. Blend until a thick paste is obtained. Place sole fillets on a heated serving dish and keep warm. Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8ths cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes. Place the mussels in a pan on a high heat with dry white wine and cover pan. Cook a few minutes, shaking pan from time to time. Remove mussels from shells. Sieve shrimp shell mixture into scalded cream - combine. Mix egg yolks with a little of the sauce and then combine with the rest of the sauce. Heat gently until thickened and add brandy. Garnish fish with shelled mussels and cooked shrimp and coat with sauce.