Sole Filets Stuffed With Spinach Mousse And Shrimp Recipes

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SOLE FILETS STUFFED WITH SPINACH MOUSSE AND SHRIMP



Sole Filets Stuffed With Spinach Mousse And Shrimp image

Make and share this Sole Filets Stuffed With Spinach Mousse And Shrimp recipe from Food.com.

Provided by Millereg

Categories     Vegetable

Time 2h55m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon lemon juice
1/2 cup spinach, cooked and squeezed
1 egg white
8 fluid ounces heavy cream
1/4 lb mushroom, sliced
8 fluid ounces fish stock
2 tablespoons butter
2 tablespoons flour
3 egg yolks
2 shallots, chopped
2 fluid ounces dry white wine
salt and pepper
1 pinch nutmeg
12 sole fillets
12 large fresh shrimp, shelled and deveined

Steps:

  • Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.
  • In a food processor process the rest of the fish for 30 seconds.
  • Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.
  • Pour the egg white through the feeding tube, with the motor running, and process for10 seconds.
  • Chill for 2 hours.
  • Stir 2 tablespoons of the cream into the chilled spinach mousse.
  • Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
  • Place the rolls standing in a buttered baking dish, pour wine over them, cover with foil, and bake in a pre-heated 350°F oven for 25 minutes.
  • Meanwhile prepare the sauce.
  • Cook the shallots and mushrooms in the butter until all liquid has evaporated.
  • Season with salt and pepper.
  • Stir in the flour and cook for 1 minute.
  • Pour in the fish stock, stirring until thick.
  • Stir the egg yolks into the cream and add to the sauce, stirring.
  • Bring to a boil and pour around fish.

SPINACH STUFFED BAKED SOLE



Spinach Stuffed Baked Sole image

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
8 (3 to 4-ounce) fillets of sole
1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
1 lemon, 1/2 cut into wedges and 1/2 juiced
Salt and fresh ground black pepper
Artichoke Ratatouille, for serving, recipe follows
3 tablespoons olive oil
1 small eggplant, diced into 1-inch cubes
1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
1(9-ounce) package frozen artichoke hearts, thawed
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
Salt and fresh ground pepper
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh basil

Steps:

  • Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
  • Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
  • Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
  • In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.

SHRIMP-STUFFED SOLE



Shrimp-Stuffed Sole image

If you like stuffed fish, this recipe is the way to go. It's so easy to assemble and cooks in just a few minutes in the microwave. Try it with chicken instead of sole, if you prefer, for a meal that's equally good. -Robert Bishop, Lexington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

4 sole fillets, halved lengthwise
1 tablespoon lemon juice
1/8 teaspoon onion salt or onion powder
1/4 cup butter, melted, divided
1 can (6 ounces) small shrimp, rinsed and drained
1/3 cup milk
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
1 cup cubed bread, toasted
Dash paprika

Steps:

  • Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. , Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.

Nutrition Facts : Calories 266 calories, Fat 8g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 769mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges

SOLE STUFFED WITH SPINACH



Sole Stuffed With Spinach image

This is really good. You can double the stuffing recipe and keep in the freezer ready. It is very easy and tastes like you spent a lot of time on it. This is now my favorite fish recipe, I usually make enough for 8 pieces of fish and cook 4, the rest of the stuffing stays in the freezer for another meal. You could also use this for other fish and chicken. Prep time given does not include 2 hours of freezing.

Provided by conniecooks

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 sole fillets
8 ounces cream cheese with garlic and herbs (room temp)
10 ounces spinach (fresh or frozen, if fresh blanch, both need to have all excess moisture squeezed out)
1 cup sliced mushrooms
1 teaspoon dried thyme
1 small onion, finely diced
1 garlic clove, finely minced
2 tablespoons parsley, finely chopped
2 tablespoons fine dry breadcrumbs
1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest
salt and pepper
1/2 teaspoon nutmeg, freshly grated

Steps:

  • Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
  • Place in bowl.
  • Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
  • Add to spinach.
  • Mix in rest of ingredients except fish.
  • Tear off 8 pieces of plastic wrap about 4" x4".
  • Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
  • Place in a single layer in freezer for a couple of hours until frozen.
  • Thoroughly thaw fish if frozen.
  • Unwrap 1 stuffing portion for each piece of fish.
  • Roll up fish around frozen stuffing.
  • Place seam side down in baking dish.
  • Season with salt and pepper & brush with melted butter.
  • Bake 20 min at 350°F.
  • Place unused portion of stuffing in a ziploc bag in freezer for future use.

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