Sole With Shrimp Sauce Food

SOLE WITH SHRIMP SAUCE

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.

SOLE WITH SHRIMP SAUCE

Steps:

• Rinse the fillets, pat dry and roll. Season with salt and pepper and place in a buttered steamer. Drizzle with a little lemon juice, cover and cook over hot steam in a pot for 8-10 minutes.
• For the sauce, peel the shallots, chop finely and sweat in 1 tablespoon hot butter until translucent. Sprinkle with the flour, sauté and pour in the wine. Pour in the fish stock and simmer gently for about 5 minutes. Puree with a blender, add the cream and simmer until slightly creamy. Add the rest of the butter and the lemon zest and mix again briefly until fluffy. Do not allow to boil. Add the shrimp and dill and season with chile, lemon juice, salt and pepper.
• Place the sole in soup plates, and serve with the shrimp sauce.

STUFFED SOLE WITH SHRIMP

Steps:

• Drizzle fillets with lemon juice; sprinkle with onion powder. Set aside., In a microwave-safe dish, combine the shrimp, milk, celery, 1 tablespoon butter and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. Spoon shrimp mixture down center of each fillet. Starting with a short side, roll up and secure with toothpicks., Place in a shallow microwave-safe dish coated with cooking spray. Brush with remaining butter; sprinkle with paprika. Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.

SOLE WITH A LIGHT CREAMY SHRIMP SAUCE

Steps:

• Season the fish on both sides with salt and freshly ground pepper. Lightly dust with flour. Heat the oil and butter together in a skillet big enough to hold the fish, over medium-high heat; add the filets and cook, carefully turning once, until cooked through, about 2 - 3 minutes. Keep warm.
• Meanwhile, melt the butter over medium heat in a saucepan and add the shallot and sauté 2 - 3 minutes or until soft. Add the milk, cream, broth, and wine, bring to a simmer, then add the capers. While simmering, slowly add the mix of cornstarch and water (also called a "slurry") and stir until it comes to the sauce consistency you prefer - from thin to thick - then gently stir in the shrimp. Cook for 1 - 2 minutes, or until the shrimp are hot. Taste and adjust for seasoning.
• Place a serving of fish on a heated plate, spoon the sauce over and sprinkle with parsley, if desired.

SOLE ALMONDINE WITH SHRIMP

Steps:

• Sauce:.
• Melt 2 tablespoons butter in medium saucepan add.
• celery, onions and mushrooms cooking until soft
• Add flour and cook for 2-3 minutes.
• Pour in fish or chicken stock, stirring and cooking until thickened.
• remove from heat.
• Sole:
• Season flour with salt and pepper
• beat egg with 2 Tbsp water.
• Mix bread crumbs and ground almonds together in shallow pan.
• Dredge sole in flour, then dip in egg and then coat in the bread crumb mixture.
• Add remaining butter and olive oil on large frying pan and quickly brown sole.Place peice of sole in a bakeing pan top with shrimp and then with sauce.
• bake at 400 for about 10 minutes.

SOLE FILETS STUFFED WITH SPINACH MOUSSE AND SHRIMP

Steps:

• Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.
• In a food processor process the rest of the fish for 30 seconds.
• Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.
• Pour the egg white through the feeding tube, with the motor running, and process for10 seconds.
• Chill for 2 hours.
• Stir 2 tablespoons of the cream into the chilled spinach mousse.
• Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
• Place the rolls standing in a buttered baking dish, pour wine over them, cover with foil, and bake in a pre-heated 350°F oven for 25 minutes.
• Meanwhile prepare the sauce.
• Cook the shallots and mushrooms in the butter until all liquid has evaporated.
• Season with salt and pepper.
• Stir in the flour and cook for 1 minute.
• Pour in the fish stock, stirring until thick.
• Stir the egg yolks into the cream and add to the sauce, stirring.
• Bring to a boil and pour around fish.