Shrimp & Ginger Stuffed Sole
Pleasing to the palate and to the eye, this dish is mostly
making it perfect for entertaining.
Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce.
2bunches tender, fresh chives 1/3 cup (80ml) Italian parsley leaves
6green onions, trimmed to 5 inches (12cm) , then cut in
1
6ounces (170g) French bread, cut into
2 tablespoons (30ml) unsalted butter
3/4 teaspoon (4ml) freshly ground black pepper
3/4 cup (185ml) dry vermouth or white wine
3/4 cup (185ml) heavy cream
Cut along the vein line to within
Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into
In a
Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 8 equal portions. Loosely pack each portion and place one portion in the center of each fillet. Fold the two long ends of the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives together, using a double knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends together over the top and tie. Place in prepared baking dish. Repeat with the remaining sole and stuffing. The dish may be done ahead to this point, 8 hours ahead, covered with plastic wrap and refrigerated. If refrigerated, let sit at room temperature for 15 minutes before continuing. Preheat the oven to 400° F (205°C).
Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for 20 min- utes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each sole bundle. Recover and continue to bake. Transfer the sole to a warmed serving platter and cover loosely. Strain the cooking liquid into a 2 quart (2L) Windsor pan, and reduce by half over high heat. Add the heavy cream, and reduce by half again. To serve, nap the sauce over and around the sole, then sprinkle with the reserved chopped chives.
Nutritional analysis per serving:
Calories 444 (from fat 39%) • pro. 44g • carbo. 20g • fat 18g
sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g
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