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Salmon Stuffed Sole

  Skinless salmon fillets 1⁄2 Pound, cut into 1-inch pieces
  Egg white 1
  Whipping cream 3⁄4 Cup (12 tbs)
  White pepper To Taste
  Sole/Other flatfish 3 Pound (One 2 1/2 To 3 Pounds Or Two 1 1/2 To 2 Pounds)
  Parsley sprig/Watercress sprig 2
  Shallot 1 , minced
  White wine vinegar 1⁄2 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs) (At Room Temperature)
  Tomato 1 Medium, peeled, seeded, finely chopped
  Sliced basil 2 Tablespoon
  Salt To Taste
  White pepper 1

Preheat oven to 350F (175C).
In a blender or food processor fitted with a metal blade, process salmon pieces to a fine paste.
Add egg white; process until blended.
With motor running, slowly add cream until absorbed.
Add salt and white pepper to taste.
Trim tail of fish.
Scale fish.
Lay fish, dark-side up, on a flat surface.
Remove dark skin if desired, or remove skin after fish is baked.
Using kitchen shears, trim fins but do not cut off completely.
With a knife, cut off head on a diagonal from behind gills to behind vent.
Remove viscera.
Rinse fish.
Lay fish white-side down; pull out any roe.
Using a small sharp knife, cut through flesh, midway between anal and dorsal fins, from head to tail.
Carefully insert knife between flesh and bones; partially cut upper fillet away from backbone and ribs.
Fold fillets back, away from ribs.
To remove backbone and ribs, bend middle section of fish until backbone snaps in 2 or 3 places.
Remove sections of backbone with ribs attached.
Leave anal- and dorsal-fin bones on each side to support fish.
Salt and pepper pocket inside of fish; fill with salmon mixture.
Fold fillets over salmon mixture.
Butter a baking dish large enough to hold fish.
Place stuffed fish in buttered dish.
Butter foil or parchment paper large enough to cover fish; place over fish but not around dish.
Bake 15 minutes or until fish tests done.
While fish bakes, prepare Tomato-Basil Beurre Blanc.
Carefully lift baked fish from baking dish to a platter.
Pull off fin bones on either side of fish.
Garnish with parsley or watercress.
Spoon some of sauce over baked fish.
Pour remaining sauce into a bowl; serve separately

Recipe Summary

Main Dish

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Salmon Stuffed Sole Recipe