Food > Recipe Directory > Courses/Meal Type > Main Course > Shrimp-Stuffed Sole or Turbot

Shrimp-Stuffed Sole or Turbot Recipe

Shrimp-Stuffed Sole or Turbot

Homemakers Best Tested
By
The Homemakers Test Kitchen
If only small fillets are available (each about 3 oz/90 g), use two per person for this easy, elegant seafood dish.

Ingredients

4 sole fillets, turbot or flounder fillets (each 6 oz/175 g)
2 tbsp  (30 mL)  all-purpose flour
1/2 tsp  (2 mL)  salt
Pinch white pepper
2 tbsp  (30 mL)  butter
1/3 cup  (75 mL)  clam juice
3 tbsp  (45 mL)  Marsala
1/4 cup  (60 mL)  whipping cream
2 tbsp  (30 mL)  finely chopped parsley
Shrimp Stuffing:
8 oz  (250 g)  peeled deveined shrimp
2 tbsp  (30 mL)  chopped shallot or onion
2 tbsp  (30 mL)  whipping cream
1 egg yolk
1/4 tsp  (1 mL)  salt
Pinch mace or nutmeg
Pinch white pepper

Preparation

Shrimp Stuffing: In food processor, pulse together shrimp, shallots, cream, egg yolk, salt, mace and pepper until paste.

Spoon one-quarter shrimp paste onto centre of each fillet; roll fillet around paste and secure with toothpick. Stir together flour, salt and pepper; lightly coat each fillet in flour mixture.

In large skillet, melt butter over medium heat; add fillets and brown all over, about 3 minutes. Add clam juice and 2 tbsp/30 mL of the marsala; cover and simmer until stuffing is cooked through and pink in centre, about 8 minutes.

Transfer to warmed platter. Add cream to skillet; cook until thick enough to coat spoon. Stir in remaining marsala and parsley and bring to boil; spoon over fillets.

Makes 4 servings.

Serving(s)
4
Nutritional Information
Per serving: about
Calories 380
Protein 44 g
Fat (total) 18 g
Sat. Fat 10 g
Carbohydrate 6 g
Cholesterol 260 mg
Sodium 741 mg
Calcium 8 % RDI
Iron 19 % RDI
Vitamin A 21 % RDI
Vitamin C 5 % RDI
Folate 16 % RDI

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Source

Homemakers Magazine: December/January 2008

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