Sole Filets Stuffed With Spinach Mousse And Shrimp

Total Time: 2 hrs 55 mins
Preparation Time: 2 hrs 30 mins
Cook Time: 25 mins

Ingredients

• Servings: 4


• 1 tablespoon lemon juice


• 1/2 cup spinach, cooked and squeezed


• 1 egg


• 8 fluid ounces heavy cream


• 1/4 lb mushroom, sliced


• 8 fluid ounces fish stock


• 2 tablespoons butter


• 2 tablespoons flour


• 3 egg yolks


• 2 shallots, chopped


• 2 fluid ounces dry wine


• salt and pepper


• 1 pinch nutmeg


• 12 sole fillets


• 12 large fresh shrimp, shelled and deveined

Recipe

• 1 season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.


• 2 in a food processor process the rest of the fish for 30 seconds.


• 3 add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.


• 4 pour the egg through the feeding tube, with the motor running, and process for10 seconds.


• 5 chill for 2 hours.


• 6 stir 2 tablespoons of the cream into the chilled spinach mousse.


• 7 put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.


• 8 place the rolls standing in a buttered baking dish, pour wine over them, cover with foil, and bake in a pre-heated 350°f oven for 25 minutes.


• 9 meanwhile prepare the sauce.


• 10 cook the shallots and mushrooms in the butter until all liquid has evaporated.


• 11 season with salt and pepper.


• 12 stir in the flour and cook for 1 minute.


• 13 pour in the fish stock, stirring until thick.


• 14 stir the egg yolks into the cream and add to the sauce, stirring.


• 15 bring to a boil and pour around fish.