Sole Filets Stuffed With Spinach Mousse And Shrimp

Name: Sole Filets Stuffed With Spinach Mousse And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0F 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.

1228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 tablespoon lemon juice, 1/2 cup spinach, cooked and squeezed, 1 egg white, 8 fluid ounces heavy cream, and more.

Yes, Sole Filets Stuffed With Spinach Mousse And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!