Stuffed Sole with Saffron: Sogliole Ripiene

Name: Stuffed Sole with Saffron: Sogliole Ripiene
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 113 grams baby spinach leaves; 1 bay leaf; 4 servings Freshly ground black pepper; 1 carrot; 1 celery stalk; 237 milliliters dry white wine; 2 Tbsps golden raisins, rehydrated in hot water and drained; 113 grams lump crab meat; 4 Tbsps extra-virgin olive oil; 1 onion, stuck with 1 clove; 6 peppercorns; 2 Tbsps pine nuts; 1 teaspoon salt; 1 teaspoons sugar; 3 Tbsps unsalted butter, cut into small cubes; 907 grams Dover soles, filleted, heads and bones reserved; 59 milliliters Prosecco or other sweet sparkling wine; 25 strands Spanish or Italian saffron

Stuffed Sole with Saffron: Sogliole Ripiene is a gluten free and pescatarian recipe with 4 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 356 calories, 8g of protein, and 26g of fat. Head to the store and pick up golden raisins, bay leaf, carrot, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a large saucepan, combine the fish heads and bones, the onion with the clove, carrot, celery, bay leaf, peppercorns, salt, and wine.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Clove

Onion

Fish

Salt

Wine

Equipment you will use

Sauce Pan

Add 1-quart water and bring to a boil. Boil for 30 minutes, until the liquid is reduced by a little less than half. Strain the liquid into a small saucepan and discard the solids.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Season the sole fillets with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Sole Fillets

Lay a few spinach leaves on 1 side of each fillet. Divide the crab meat evenly among the four fillets and spread it over the spinach. Top with some of the raisins and pine nuts and roll up each fillet. Secure with a toothpick or string.

Ingredients you will need

Spinach

Crabmeat

Pine Nuts

Raisins

Spread

Roll

Equipment you will use

Toothpicks

In a mortar and pestle, combine the saffron strands with the sugar and crush together to form a sandy paste. Set aside.

Ingredients you will need

Saffron

Sugar

Equipment you will use

Mortar And Pestle

In a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the stuffed sole fillets and cook on all sides until light golden brown, about 5 minutes. Meanwhile, bring the fish broth to a boil.

Ingredients you will need

Sole Fillets

Broth

Fish

Remove the fish bundles to a plate and add the boiling fumet, scraping the bottom of the saute pan with a wooden spoon to dislodge any browned bits.

Ingredients you will need

Fish

Equipment you will use

Wooden Spoon

Frying Pan

Add the saffron mixture and the Prosecco and bring to a boil. Cook until reduced by half, then add the butter, bit by bit, until it is all absorbed. Return the fish bundles to the pan to heat through, then serve immediately.

Ingredients you will need

Prosecco

Saffron

Butter

Fish

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

113grams

baby spinach leaves 1

bay leaf 4servings

Freshly ground black pepper 1

carrot 1

celery stalk 237milliliters

dry white wine 2Tbsps

golden raisins, rehydrated in hot water and drained 113grams

lump crab meat 4Tbsps

extra-virgin olive oil 1

onion, stuck with 1 clove 6

unsalted butter, cut into small cubes 907grams

Dover soles, filleted, heads and bones reserved 59milliliters

Prosecco or other sweet sparkling wine 25

strands Spanish or Italian saffron

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.