Sole Suffed With Prawns

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Servings: 12 servings Difficulty: Advanced
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Elegant rolled sole fillets stuffed with sautéed prawns and mushrooms, served in a rich cream sauce.
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This elegant dish features tender sole fillets rolled around a savory filling of sautéed prawns and mushrooms. The fish is gently poached in white wine to retain its delicate flavor and moisture. It is then served with a luxurious, thickened cream sauce tempered with egg for a silky smooth finish. Perfect for a special dinner party or a sophisticated weeknight meal, this recipe combines classic techniques with simple ingredients. The combination of sweet seafood and earthy mushrooms creates a balanced, comforting experience that feels luxurious without being overly complex.

Sole Suffed With Prawns recipe image
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Sole Suffed With Prawns

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 1011.5

Description

This elegant dish features tender sole fillets rolled around a savory filling of sautéed prawns and mushrooms. The fish is gently poached in white wine to retain its delicate flavor and moisture. It is then served with a luxurious, thickened cream sauce tempered with egg for a silky smooth finish. Perfect for a special dinner party or a sophisticated weeknight meal, this recipe combines classic techniques with simple ingredients. The combination of sweet seafood and earthy mushrooms creates a balanced, comforting experience that feels luxurious without being overly complex.

Directions

  1. Melt the butter in a large skillet over medium heat.
  2. Add the chopped prawns and mushrooms, cooking gently for about 5 minutes until the mushrooms are tender and prawns are pink.
  3. Stir in the dried breadcrumbs, dill weed, and 1/2 teaspoon of salt.
  4. Remove the filling from heat and let it cool slightly.
  5. Lay the sole fillets flat on a clean surface. Spoon a portion of the prawn mixture onto each fillet and roll them up tightly.
  6. Secure each roll with a wooden cocktail stick.
  7. Place the rolled fillets in a large, shallow pan just large enough to hold them in a single layer.
  8. Pour the white wine, water, and remaining 1/2 teaspoon of salt over the fish.
  9. Bring the liquid to a boil, then immediately reduce the heat to low.
  10. Cover the pan and simmer for 12-15 minutes, or until the fish is cooked through and flakes easily.
  11. Carefully remove the fish rolls to a warm plate and discard the cocktail sticks. Keep the fish warm.
  12. In a small bowl, blend the corn flour with the cream to form a smooth paste.
  13. Stir the corn flour and cream mixture gradually into the hot poaching liquid in the pan.
  14. Cook the sauce, stirring constantly, until it comes to a boil and thickens.
  15. Remove the sauce from the heat and let it cool slightly for a minute.
  16. Lightly beat the egg in a small bowl. Stir a small amount of the hot sauce into the egg to temper it.
  17. Pour the tempered egg mixture back into the saucepan, stirring continuously.
  18. Return the sauce to very low heat and cook, stirring constantly, until it thickens slightly. Do not let it boil, or the sauce may curdle.
  19. Spoon some of the sauce over the fish rolls and serve the remainder on the side.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1011.5kcal
% Daily Value *
Total Fat 79.1g122%
Saturated Fat 48.1g241%
Cholesterol 264.1mg89%
Sodium 5390.3mg225%
Total Carbohydrate 33.0g11%
Dietary Fiber 2.9g12%
Sugars 6.0g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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