Sole Filets Stuffed With Spinach Mousse And Shrimp |
|
 |
Prep Time: 150 Minutes Cook Time: 0 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
Ingredients:
1 tablespoon lemon juice |
1/2 cup spinach, cooked and squeezed |
1 egg white |
8 fluid ounces heavy cream |
1/4 lb mushroom, sliced |
8 fluid ounces fish stock |
2 tablespoons butter |
2 tablespoons flour |
3 egg yolks |
2 shallots, chopped |
2 fluid ounces dry white wine |
salt and pepper |
1 pinch nutmeg |
12 sole fillets |
12 large fresh shrimp, shelled and deveined |
Directions:
1. Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.
2. In a food processor process the rest of the fish for 30 seconds.
3. Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.
4. Pour the egg white through the feeding tube, with the motor running, and process for10 seconds.
5. Chill for 2 hours.
6. Stir 2 tablespoons of the cream into the chilled spinach mousse.
7. Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
8. 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.
9. Meanwhile prepare the sauce.
10. Cook the shallots and mushrooms in the butter until all liquid has evaporated.
11. Season with salt and pepper.
12. Stir in the flour and cook for 1 minute.
13. Pour in the fish stock, stirring until thick.
14. Stir the egg yolks into the cream and add to the sauce, stirring.
15. Bring to a boil and pour around fish.
|
|