Paupiettes Of Sole With Spinach And Mushroom Stuffing Food

SPINACH-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat oven to 375°F.
• Remove stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills. Brush 1 Tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.
• Heat remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add spinach; cover. Simmer on medium-low heat 4 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
• Bake 18 to 20 min. or until mushrooms are tender.

PAUPIETTES OF SOLE WITH SPINACH AND MUSHROOM STUFFING

Steps:

• Sprinkle the fillets with salt and pepper and set aside.
• Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
• Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
• Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
• Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
• Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).

STOVE TOP SPINACH-MUSHROOM STUFFING

Steps:

• Prepare stuffing mix in large saucepan as directed on package.
• Add remaining ingredients; mix lightly.

SOLE STUFFED WITH SPINACH

Steps:

• Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
• Place in bowl.
• Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
• Add to spinach.
• Mix in rest of ingredients except fish.
• Tear off 8 pieces of plastic wrap about 4" x4".
• Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
• Place in a single layer in freezer for a couple of hours until frozen.
• Thoroughly thaw fish if frozen.
• Unwrap 1 stuffing portion for each piece of fish.
• Roll up fish around frozen stuffing.
• Place seam side down in baking dish.
• Season with salt and pepper & brush with melted butter.
• Bake 20 min at 350°F.
• Place unused portion of stuffing in a ziploc bag in freezer for future use.