Sole Filets Stuffed With Spinach Mousse And Shrimp

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Total Time
2hrs 55mins
Prep 2 hrs 30 mins
Cook 25 mins

Recipe posted by request - I have not personally made this.

Ingredients Nutrition

Directions

  1. Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.
  2. In a food processor process the rest of the fish for 30 seconds.
  3. Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.
  4. Pour the egg white through the feeding tube, with the motor running, and process for10 seconds.
  5. Chill for 2 hours.
  6. Stir 2 tablespoons of the cream into the chilled spinach mousse.
  7. Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
  8. 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.
  9. Meanwhile prepare the sauce.
  10. Cook the shallots and mushrooms in the butter until all liquid has evaporated.
  11. Season with salt and pepper.
  12. Stir in the flour and cook for 1 minute.
  13. Pour in the fish stock, stirring until thick.
  14. Stir the egg yolks into the cream and add to the sauce, stirring.
  15. Bring to a boil and pour around fish.
Most Helpful

4 5

I made this for a dinner party and everyone loved it. I addded grated lemon peel to the spinach mousse that gave it an added flavor boost. I might add a bit more spice next time, like perhaps some cayenne pepper. This was very simple to make and makes a lovely presentation. I added chopped chives and paprika to the top of the suace before serving, which gave needed color. I served it along side beef tenderloin with wild rice and roasted carrots. As I had two main course items I only served one sole fillet per person. If this will be the only main dish plan on two fillets per person. I ended up with a lot of left over mousse mixture so next time I may try halving the mousse recipe. Thanks for posting. It was delicious.