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Sole With Shrimp Pate In Champagne

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  Fresh asparagus 1 Pound (Spears Only, 2-Inch Pieces)
  Fish stock 1⁄2 Cup (8 tbs)
  Fillets 8 (About 3 Pounds)
  Cooked shelled shrimp 2 Cup (32 tbs)
  Neufchatel cheese 2 Ounce
  Anchovy paste 2 Teaspoon
  Champagne/Fish stock 1 Cup (16 tbs)
  Mock hollandaise sauce 1 Cup (16 tbs)
  Lemon wedges 3

Simmer asparagus spears in 1 inch of stock 4 minutes; drain.
Set aside.
Lay fillets on a flat surface.
Puree shrimp with cheese and anchovy paste in a food processor or blender.
Spoon shrimp mixture in center of fillets.
Arrange asparagus on shrimp mixture in center of fillets so spears are visible on sides; roll fillets and place seam side down in a large skillet.
Pour champagne into skillet; simmer covered until fish is tender and flakes with a fork (about 5 minutes).
Remove fish carefully with a slotted spoon to serving platter.
Spoon hollandaise sauce over fillets; garnish with lemon wedges.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2441 Calories from Fat 1064

% Daily Value*

Total Fat 117 g179.4%

Saturated Fat 35.1 g175.5%

Trans Fat 0 g

Cholesterol 1569.9 mg523.3%

Sodium 5072.1 mg211.3%

Total Carbohydrates 26 g8.7%

Dietary Fiber 10.5 g42%

Sugars 10.3 g

Protein 290 g579.6%

Vitamin A 168.2% Vitamin C 95.5%

Calcium 38.5% Iron 96.4%

*Based on a 2000 Calorie diet

Sole With Shrimp Pate In Champagne Recipe