Shrimp & Ginger Stuffed Sole

Pleasing to the palate and to the eye, this dish is mostly do-ahead,

making it perfect for entertaining.

Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce.

1-1/4 pounds (560g) shrimp (16-20 count), peeled and deveined

2bunches tender, fresh chives 1/3 cup (80ml) Italian parsley leaves

6green onions, trimmed to 5 inches (12cm) , then cut in 1-inch (2.5cm) lengths

12-inch (5cm) piece of fresh ginger, peeled, cut in 1/2-inch (1.25cm) pieces

6ounces (170g) French bread, cut into 1-inch (2.5cm) cubes

2 tablespoons (30ml) unsalted butter

1-1/2 tablespoons (20ml) low-sodium tamari or soy sauce

3/4 teaspoon (4ml) freshly ground black pepper

1-1/2 pounds (680g) sole (six 4-ounce [110g] fillets), skinless

3/4 cup (185ml) dry vermouth or white wine

3/4 cup (185ml) heavy cream

Cut along the vein line to within 1/2-inch (1.25cm) of the tail to butterfly 6 of the shrimp; reserve and refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet and freeze for 20 minutes.

Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch (2.5cm) lengths; refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16 chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the machine running, drop the ginger down the small feed tube and process 10 seconds to chop. Add the green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green onion mix- ture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and reserve. Pulse to chop the partially frozen shrimp, 20 to 30 times. There should be no pieces of shrimp larger than 1/2 an inch (1.25cm). Remove and refrigerate.

In a 3-1/2 quart (3.5L) sauté pan, melt the butter over medium heat. Add the parsley, ginger and green onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper; toss to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in the reserved chopped shrimp and just enough water to help the mixture hold together. Lightly butter a 13 x 9 x 2-inch (33 x 22 x 5cm) baking dish. Cut a sheet of waxed paper or parchment 15 inches (37.5cm) long; lightly butter the paper.

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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Cuisinart DLC-2011C manual Shrimp & Ginger Stuffed Sole, Cup 185ml dry vermouth or white wine Cup 185ml heavy cream
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DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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