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Duxelles Stuffed Sole

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Finely chopped shallots 3⁄4 Cup (12 tbs)
  Brandy 1 Tablespoon
  Minced mushrooms 3 Cup (48 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Chopped fresh parsley 1 Tablespoon
  Sole fillets 3 Ounce (6, 1/2 Ounce Each)
  Paprika 1⁄4 Teaspoon
  Cayenne pepper 1 Pinch
  Wine 1⁄4 Cup (4 tbs)
  Tangerine zest/Orange zest 1 Tablespoon
  Capers 1 Tablespoon
  Parsley sprigs 1 (For Garnish)
Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. Saute shallots in olive oil heated in an 8-inch saute pan on medium heat for 2 minutes.
3. Add minced mushrooms and brandy. Sauté for 4 minutes or until mushrooms release liquid and start browning.
4. Season with parsley, pepper, and salt. Take the duxelles off from heat and allow to cool.
5. Arrange sole fillets on wax paper; sprinkle cayenne pepper and paprika on them.
6. Add 2 tablespoons cooled duxelles at each fillet end and roll them.
7. Insert a toothpick or wooden skewer to hold the fillet together and arrange in a ceramic or glass baking pan.
8. Pour in wine, and bake, covered, for 15 minutes or until thoroughly steamed. Fish should be white and firm,
9. Transfer baking juices to a small pan, add tangerine zest and juice, and simmer for about 3 minutes. Add capers and remove from heat.

SERVING
10. Top with sauce and serve Duxelles Stuffed Sole garnished with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
6

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