Sole Filets Stuffed With Spinach Mousse And Shrimp

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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