Sole Judic Baked Sole Wrapped In Lettuce Recipes

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STUFFED SOLE



Stuffed Sole image

These fresh fillets are filled with small, cooked shrimp, and baked. This recipe can be doubled, or even tripled.

Provided by CHRISTYJ

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon lemon juice
2 tablespoons thinly sliced green onion
1 clove garlic, minced
¼ cup dry white wine
4 (6 ounce) fillets sole
¼ pound cooked salad shrimp
salt to taste
ground black pepper to taste
¼ teaspoon paprika
2 tablespoons butter
1 tablespoon all-purpose flour

Steps:

  • In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
  • Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes.
  • When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 2.8 g, Cholesterol 149.9 mg, Fat 8.1 g, Fiber 0.2 g, Protein 37.5 g, SaturatedFat 4.2 g, Sodium 226.5 mg, Sugar 0.3 g

BAKED STUFFED LEMON SOLE



Baked Stuffed Lemon Sole image

Baked Stuffed Haddock is a regular and ever-popular menu item at BG's Boat House in Portsmouth, N.H., but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo shrimp and lobster. This makes an impressive and elegant party dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops, chopped
1/2 pound small ("salad size") peeled and deveined shrimp (if using larger shrimp, coarsely chop)
1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total)
2 tablespoons butter, melted
Lemon wedges

Steps:

  • In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
  • Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
  • Preheat the oven to 400 degrees F.
  • Brush a large glass baking dish generously with melted butter.
  • Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
  • Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

SOLE JUDIC (BAKED SOLE WRAPPED IN LETTUCE)



Sole Judic (Baked sole wrapped in lettuce) image

Provided by Pierre Franey

Categories     dinner, sauces and gravies, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 heads Boston lettuce
8 skinless, boneless fillets of flounder or sole
Salt to taste if desired
Freshly ground pepper to taste
5 tablespoons butter
2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
Juice of half a lemon

Steps:

  • Preheat the oven to 450 degrees.
  • Remove the lettuce leaves from the core and drop them into a large quantity of boiling water. Let simmer about two minutes, drain in a colander and let cold water run over the leaves until they are thoroughly chilled. Drain well.
  • Open up the leaves on a flat surface.
  • Sprinkle the fillets with salt and pepper. Fold the fillets into thirds to make flat packets. Place each packet on an opened lettuce leaf. Cover with a second lettuce leaf and fold the edges of the leaves up and over to enclose the fish.
  • Rub a baking dish large enough to hold the fish in one layer with two tablespoons of the butter. Sprinkle the bottom with shallots. Arrange the lettuce-wrapped packages in the dish and pour in the wine. Sprinkle with salt and pepper. Bring the wine to a boil on top of the stove.
  • Place in the oven and bake 10 minutes.
  • Pour the liquid from the baking dish into a saucepan. Bring to a boil. Cook down over high heat to about one-third cup. Add the cream, salt and pepper. Bring to a boil.
  • Meanwhile transfer the packages to a serving dish and keep warm. As liquid accumulates around the packages, pour it into the sauce. Cook the sauce over high heat, stirring often, until reduced to slightly less than one cup. Swirl in the remaining three tablespoons of butter and the lemon juice. Heat briefly and pour the sauce over the fish packages. If desired, strain the sauce before reheating and pouring over the fish packages.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 32 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1156 milligrams, Sugar 2 grams, TransFat 1 gram

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