Baked Stuffed Sole With Shrimp Sauce

Name: Baked Stuffed Sole With Shrimp Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 100
Cuisine: Global
Ingredients: 1 pinch Pinch of cayenne pepper, or to taste; 59 milliliters all-purpose flour; 100 servings Minced fresh chives for garnish; 118 milliliters chicken stock or low-sodium chicken broth; 473 milliliters milk; 1 teaspoon sea salt, plus more, to taste; 227 grams cooked cocktail shrimp; 4 fillets sole fillets, each about 6 oz; 454 grams spinach, stemmed and well washed but not dried; 1 Tb tomato paste; 6 Tbs (3/4 stick) unsalted butter, plus more for greasing; 100 servings Freshly ground white pepper, to taste

This recipe serves 100. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 25 calories. Head to the store and pick up spinach, cocktail shrimp, chives, and a few other things to make it today. From preparation to the plate, this recipe takes around 58 minutes.

Instructions

Preheat an oven to 375F. Lightly butter an 8-by-12-inch gratin dish.In a saucepan over medium-low heat, melt the butter. Stir in the flour to make a roux and cook, stirring constantly, for 2 to 3 minutes; do not let the mixture color. Gradually whisk in the milk. Increase the heat to medium and bring the mixture to a simmer, whisking frequently. Adjust the heat to maintain a low simmer and cook, whisking frequently, until thickened into a white sauce, about 10 minutes.

Ingredients you will need

Butter

All Purpose Flour

Sauce

Milk

Equipment you will use

Whisk

Sauce Pan

Oven

Whisk in the 1 tsp. salt and white pepper to taste. Cover and set aside.

Ingredients you will need

White Pepper

Salt

Equipment you will use

Whisk

Place the spinach in a small stockpot and set over medium heat. Cover and cook until wilted, about 3 minutes. Empty into a colander and run cold water over the spinach to cool. In small handfuls, squeeze as much water from the spinach as possible. Using a chefs knife, chop the spinach finely.

Ingredients you will need

Spinach

Water

Equipment you will use

Chefs Knife

Colander

Pot

Transfer to a bowl and stir in 1/2 cup of the white sauce. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Bowl

Lay the sole fillets, smooth skin side down, on a cutting board. Check the fish for bones, removing and discarding any you find. Spoon one-fourth of the spinach mixture onto the center of each fillet, and fold the 2 ends of the fillet over the top of the spinach. Using a metal spatula, transfer each fillet, seam side down, to the prepared dish.In a blender, combine all but 1/4 cup of the shrimp, the remaining white sauce, the stock and the tomato paste and puree until smooth.

Ingredients you will need

Sole Fillets

Tomato Paste

Spinach

Shrimp

Sauce

Stock

Fish

Equipment you will use

Cutting Board

Blender

Spatula

Transfer to a bowl and season with salt and cayenne.

Ingredients you will need

Ground Cayenne Pepper

Salt

Equipment you will use

Bowl

Pour the sauce over the sole and bake until the fish is opaque throughout, about 25 minutes.

Ingredients you will need

Sauce

Fish

Sole

Equipment you will use

Oven

Sprinkle the remaining shrimp on top of the fish and bake for 5 minutes more.

Ingredients you will need

Shrimp

Fish

Equipment you will use

Oven

Sprinkle with chives and serve immediately.

Ingredients you will need

Chives

Serves 4.Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).

Ingredients you will need

Seafood

Equipment

Ingredients

Servings:

1pinch

Pinch of cayenne pepper, or to taste 59milliliters

all-purpose flour 100servings

Minced fresh chives for garnish 118milliliters

chicken stock or low-sodium chicken broth 473milliliters

milk 1teaspoon

sea salt, plus more, to taste 227grams

cooked cocktail shrimp 4fillets

sole fillets, each about 6 oz 454grams

spinach, stemmed and well washed but not dried 1Tb

tomato paste 6Tbs

(3/4 stick) unsalted butter, plus more for greasing 100servings

Freshly ground white pepper, to taste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.