MUSHROOM STUFFED SOLE
Thin fillets of sole are easy to roll around a savory mushroom filling (which can be made ahead to save time) and baked for an easy but elegant dinner. Top with a squeeze of fresh lemon and chopped fresh herbs for color. If you do not cook with wine, use half lemon juice and half water or fish broth.
Provided by Sally Cameron
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 400°. While oven is heating, place sole fillets smooth side down on a cutting board. Drizzle half of the olive oil over the fillets. Season with a sprinkle of salt and pepper.
- Place approximately 1 1/2 tablespoons of the mushroom filling on one end of each fillet, spread it out, then roll the fillets. Place rolls, seam side down, in a small baking dish that has been sprayed with non-stick or drizzled with a little olive oil. Pour wine into the dish, drizzle fillets with remaining olive oil, and sprinkle with salt and pepper. Cover dish with foil.
- Bake approximately 12-15 minutes. Timing will depend on your ovens and how thick the fillets are. To test for doneness, use a digital thermometer. The stuffed fillets should reach 145° internally. To serve, squeeze fresh lemon juice over the top and sprinkle with parsley.
SOLE WITH SHRIMP SAUCE
"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges
FISH FILLETS WITH MUSHROOM SAUCE
Steps:
- Enjoy.
Nutrition Facts : Calories 361 kcal, Carbohydrate 12 g, Cholesterol 197 mg, Fiber 1 g, Protein 45 g, SaturatedFat 8 g, Sodium 545 mg, Sugar 6 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
STUFFED SOLE
Steps:
- In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
- Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
- Bake at 350 degrees F (175 degrees C) for 25 minutes.
- When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 2.8 g, Cholesterol 149.9 mg, Fat 8.1 g, Fiber 0.2 g, Protein 37.5 g, SaturatedFat 4.2 g, Sodium 226.5 mg, Sugar 0.3 g
SOLE WITH MUSHROOM SAUCE
This is a Cambell Soup recipe and it is very good! I added extra mushrooms (about 3 large chopped) They recommend serving the fish with oven baked potatoe wedges and I had fresh asparagus too
Provided by Bergy
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place filets in a single layer in a lightly greased shallow baking dish.
- Mix the soup, sherry, cheese together and spread over the fish.
- Mix crumbs and butter, sprinkle over the top.
- Bake in 350F oven for apprx 30 minutes or until the fish is cooked through.
STUFFED FILLETS OF SOLE WITH MUSHROOM SAUCE
Steps:
- 1. Butter a shallow, heat-resistant, non-metallic baking dish lightly. Place stuffed-sole fillets in baking dish. Sprinkle with salt and pepper to taste. 2. Sprinkle onions over fish fillets and pour wine over fish. Heat, covered with clear plastic wrap, in Microwave Oven 7 to 8 minutes or until fish flakes easily with a fork. Baste fish with wine and onions several times during cooking. Set poached fish aside. 3. In a medium-sized, heat-resistant, non-metallic bowl melt the 1/3 cup butter or margarine in Microwave Oven 45 seconds. Add mushroom slices and heat, uncovered, in Microwave Oven 2 minutes. 4. Blend in flour until smooth. Gradually add cream, stirring until smooth. Return sauce to Microwave Oven and heat, uncovered, 4 to 5 minutes or until mixture is thickened and smooth. Stir occasionally. 5. Add 1/2 cup fish liquid from baking dish to mushroom sauce and stir until well blended. 6. Place fish fillets on a heat-resistant, non-metallic serving platter. Spoon mushroom sauce over fish. Heat, uncovered, in Microwave Oven 2 to 3 minutes or until heated through. Sprinkle with paprika just before serving. Note: Many fish markets sell sole pre-stuffed with salmon However, if this is not available, you can roll a piece of fresh salmon (about 1-inch in diameter and 4-inches long) in a small fillet. Fasten each roll with a toothpick. Unstuffed sole or sole that has been stuffed with shrimp, clams, scallops or crabmeat can also be used for this recipe. It is advisable to roll sole fillets even though they may not be stuffed.
Nutrition Facts : Calories 1191 calories, Fat 102.231082812448 g, Carbohydrate 21.1984347876349 g, Cholesterol 387.333333333333 mg, Fiber 0.27726459016045 g, Protein 47.6920470827876 g, SaturatedFat 57.3023935416585 g, ServingSize 1 1 Serving (660g), Sodium 352.981104166561 mg, Sugar 20.9211701974744 g, TransFat 5.72317020831617 g
STUFFED SOLE WITH MUSHROOM SAUCE
Make and share this Stuffed Sole With Mushroom Sauce recipe from Food.com.
Provided by shezashark
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Add oil to pan and sauté the onion and garlic on medium heat until transparent, then add wine and crab meat and cook for 1 min or until heated through. Add the cracker crumbs, parsley and cheese to the mixture and stir until mixed thoroughly about 1 min over heat then remove from heat.
- Stuff fillets with stuffing packing the mix slightly in hand and roll them and toothpick them to keep them together while baking. Place in a buttered baking dish and apply 2 tablespoons melted butter on top of fillets with a pastry brush and top with fresh ground pepper. Bake at 400 degrees for 20 mins for smaller fillets 25-30 for larger fillets.
- Make sauce while the fillets are baking as follows:.
- Melt 1/3 cup butter in 2 quart sauce pan. Add mushrooms and dry seasonings and cook mushrooms until tender. Add flour and cook for 1 min add cream and Worcestershire sauce and stir with wire whisp until it comes to a boil. Cook 1-2 more mins stirring constantly and take off heat.
- Serve about 2 tablespoons of sauce with each fillet or keep on the side and let individuals choose the amount they would like on it.
Nutrition Facts : Calories 669.5, Fat 48.5, SaturatedFat 26.5, Cholesterol 202.7, Sodium 1614.6, Carbohydrate 27.8, Fiber 1.3, Sugar 5.3, Protein 30.6
PAN-SEARED SOLE WITH A WHITE WINE MUSTARD SAUCE AND ZUCCHINI FRITTERS AND RICE ALMANDINE WITH CRANBERRIES
Steps:
- Remove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.
- In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.
- Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.
- In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.
SOLE WITH MUSHROOM SAUCE
Our Sole with Mushroom Sauce recipe makes a tasty weeknight dish. With lightly breaded fish and creamy mushroom flavour, dinner will be ready in 25 minutes!
Yield 6
Number Of Ingredients 8
Steps:
- Place fillets in shallow 2 qt (2 L) baking dish,lightly coated with cooking spray.
- Combine soup,cheese and sherry; spread evenly over fillets. Mix bread crumbs and margarine and sprinkle over fillets.
- Bake at 350°F (180°C) until fish is cooked through - about 30 minutes. Serve with potato wedges.
Nutrition Facts :
LEMON SOLE IN A WINE SAUCE
Baked lemon sole in a creamy white wine sauce accompanied with grapes.
Provided by millzey
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- GrapesRoll or fold the fillets of fish, put into a greased baking dish and season with salt and pepper and a sprinkle of thyme.
- Pour over half the'butter and the wine.
- Add the grapes, cover and cook in a moderate oven 350ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂðF (180ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂðC) for about 20 minutes.
- Meanwhile heat the remainder of the butter in a saucepan, stir in the flour and continue stirring over a low heat for 3 minutes.
- Add the milk and bring to the boil and stir until the sauce thickens.
- Lift the fish onto a hot plate and strain the remaining liquid from the fish into the sauce. Stir in the cream and heat again without boiling. Pour over the baked fish.
- Serve and garnish with sliced lemon and some grapes (optional).
PAUPIETTES OF SOLE WITH SPINACH AND MUSHROOM STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, lunch, quick, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 10
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).
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 762 milligrams, Sugar 2 grams, TransFat 0 grams
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- In a 10- to 12-inch frying pan over high heat, stir mushrooms and shallots in butter until mushrooms are browned, about 10 minutes. Add thyme, marsala, and cream. Stirring often, boil until mixture is pale gold color and there is no free-flowing liquid, 6 to 7 minutes. Let cool to room temperature.
- Rinse sole, pat dry, and lay fillets flat. Spoon mushroom mixture equally onto fillets and spread to coat evenly. Roll fillets from narrow end and set seam down on a sheet of foil (about 9 by 13 in.).
- Set foil with fish on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cover with lid (open vents for charcoal). Cook until sole is opaque but moist-looking in thickest part (cut to test), about 8 minutes. The last 2 minutes, sprinkle cheese evenly on fish.
- Slide a rimless baking sheet under foil and lift from grill. With a wide spatula, transfer sole to plates; scrape any drippings from foil and spoon onto fish. Garnish with thyme sprigs. Add salt to taste.
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