Sole Filets Stuffed With Spinach Mousse And Shrimp
- Reviews 1
Ready In: 2 hrs 55 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
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