Paupiettes Of Sole With Spinach And Mushroom Stuffing Recipe

Name: Paupiettes Of Sole With Spinach And Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each; Salt to taste, if desired; Freshly ground pepper to taste; 3/4 pound fresh spinach; 2 tablespoons butter; 2 tablespoons finely chopped shallots; 1/2 pound fresh mushrooms, thinly sliced, about 3 cups; ⅛ teaspoon freshly grated nutmeg; 1 egg yolk; Ginger butter sauce (see recipe)

Servings: persons

4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound fresh spinach
2 tablespoons butter
2 tablespoons finely chopped shallots
1/2 pound fresh mushrooms, thinly sliced, about 3 cups
⅛ teaspoon freshly grated nutmeg
1 egg yolk
Ginger butter sauce (see recipe)

1
Sprinkle the fillets with salt and pepper and set aside.
2
Pick over the spinach.
3
Remove and discard any tough stems and blemished leaves.
4
Rinse and drain the spinach well.
5
There should be about 8 cups loosely packed.
6
Set aside.
7
Heat the butter in a skillet and add the shallots.
8
Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg.
9
Cook, stirring, until the mushrooms are wilted.
10
Add the spinach and cook until wilted.
11
Continue cooking until all the moisture evaporates.
12
Scrape the mixture into a bowl and add the egg yolk.
13
Let stand until cool.
14
Place the fillets of fish on a flat surface, skinned side up.
15
Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet.
16
Roll the fillets jellyroll style to enclose the filling.
17
Bring a quantity of water to the boil in the bottom of a steamer.
18
Arrange the rolled fillets, seam side down, on a steamer rack.
19
Set the rack over the steamer bottom.
20
Steam five minutes.
21
Serve hot with a ginger butter sauce (see recipe).

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each, Salt to taste, if desired, Freshly ground pepper to taste, 3/4 pound fresh spinach, and more.

Yes, Paupiettes Of Sole With Spinach And Mushroom Stuffing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paupiettes Of Sole With Spinach And Mushroom Stuffing

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