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How To make Stuffed Fillets Of Sole with Mushroom Sauce
Butter or margarine 2 1/2 lb Salmon-stuffed sole fillets
Salt and pepper, to taste 1/4 c Finely chopped onion
1 c Dry white wine
1/3 c Butter or margarine
1 c Thin sliced fresh mushrooms
4 T Flour
1 1/2 c Light cream
Paprika 1. Butter a shallow, heat-resistant, non-metallic baking dish lightly.
Place stuffed-sole fillets in baking dish. Sprinkle with salt and pepper to taste. 2. Sprinkle onions over fish fillets and pour wine over fish. Heat, covered
with clear plastic wrap, in Microwave Oven 7 to 8 minutes or until fish flakes easily with a fork. Baste fish with wine and onions several times during cooking. Set poached fish aside. 3. In a medium-sized, heat-resistant, non-metallic bowl melt the 1/3 cup
butter or margarine in Microwave Oven 45 seconds. Add mushroom slices and heat, uncovered, in Microwave Oven 2 minutes. 4. Blend in flour until smooth. Gradually add cream, stirring until smooth.
Return sauce to Microwave Oven and heat, uncovered, 4 to 5 minutes or until mixture is thickened and smooth. Stir occasionally. 5. Add 1/2 cup fish liquid from baking dish to mushroom sauce and stir
until well blended. 6. Place fish fillets on a heat-resistant, non-metallic serving platter.
Spoon mushroom sauce over fish. Heat, uncovered, in Microwave Oven 2 to 3 minutes or until heated through. Sprinkle with paprika just before serving. Note: Many fish markets sell sole pre-stuffed with salmon However, if this is not available, you can roll a piece of fresh salmon (about 1-inch in diameter and 4-inches long) in a small fillet. Fasten each roll with a toothpick. Unstuffed sole or sole that has been stuffed with shrimp, clams, scallops or crabmeat can also be used for this recipe. It is advisable to roll sole fillets even though they may not be stuffed.
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Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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Prawn & Broccoli stuffed Fillets of Plaice, Mushroom Sauce ,Parmentier Potatoes & Steamed Vegetables
Serves 4
INGREDIENTS
• 4 Whole Plaice, filleted, skinned
• 200gms fresh tender stem broccoli, prepped
• 8 raw prawns, cleaned and de veined, cut into halves
• Salt and pepper to taste
• 1 Tablespoons bread crumbs
• 1tbsp Dill, Chopped
Fish Stock: -
• small knob of butter
• ½ onion, roughly chopped
• ½ fennel, roughly chopped
• 20gm Leeks, roughly chopped
• 500gms white fish bones, washed and cut into pieces
• 150ml white wine
• 750ml cold water
• bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string
Mushroom sauce
• 225gms button mushrooms, thinly sliced
For Veloute: -
• 50gms butter or margarine
• 50gms plain flour
• 500ml Fresh fish stock
• 3/4 teaspoon fine sea salt
• 50ml double cream
• Pepper to taste
• Dash of grated nutmeg, optional
• 2 tsp Chopped Parsley
Method: -
1. Preheat oven to 190C.
2. Cook broccoli in a medium pot of salted boiling water until tender, about 5-10 minutes. Cool.
3. Season sole fillets with salt and pepper and place them dark side up. Place the Broccoli and Half Raw prawn and roll up (use a toothpick to hold it). Keep aside covered at the right temperature.
4. Mix the dill and the breadcrumbs together to make the herb crumbs. Keep aside.
Method for Fish Stock: -
1. Melt the butter in a suitable sized saucepan, add the onion, fennel, leeks and cook for 3 mins. Tip in the fish bones and sweat, stirring occasionally for a further 4 mins. Pour in the wine and 750ml of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe.
Mushroom Sauce: -
1. sauté mushrooms in 2 tablespoons olive oil over medium-high heat until golden. Keep aside
2. Melt butter in a separate saucepan with medium heat, add the flour and cook for a minute or two, stirring with a wooden spoon all the while. Off the heat, and add Fresh Fish Stock and keep mixing until well incorporated. Return to the heat and cook for about 10 minutes until the sauce has thickened.
3. Stir in the sautéed mushrooms, and add the Cream and Chopped Parsley and dash of nutmeg. Adjust seasonings to taste.
To Finish: -
1. Place the stuffed fillets in a buttered Pyrex or another oven proof dish with the seam-side down (best to line it with grease proof paper). Pour enough mushroom sauce on the fish fillets and sprinkle with some seasoned breadcrumbs. Bake for 12 to 15 minutes.
To Serve:
1. Plate a portion of stuffed sole fillet on the serving plate and drizzle the mushroom sauce garnished with Fleuron. Serve along the Parmentier potatoes and steamed veg
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Simple, Quick and Decadent. Try it!!!
#Tilapia #Fish #Seafood
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Sauteed Sole Fish With Lemon Butter Sauce : NYC Cuisine
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There are few dishes greater for a fish lover than sauteed sole fish with lemon butter sauce. Make sauteed sole fish with lemon butter sauce right at home with help from a talented and dedicated Manhattan chef in this free video clip.
Expert: Jason Tilmann
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Series Description: You don't actually have to live in New York City to enjoy some fine New York City cuisine. Get tips on how to bring all the dishes, flavors and textures of New York City cuisine into your own kitchen with help from a talented and dedicated Manhattan chef in this free video series.
Fish in garlic butter sauce | vetki fish fillet recipe | butter garlic fish | Fish starter recipe
Hello Friends,
Sharing with you Fish in Lemon Butter Garlic Sauce Recipe.
This is a very quick and easy fish fillet recipe which is prepared in few minutes.
This 5 minutes Indian Fish Fry Recipe is made with spices like oregano, coriander, etc which gives it a heavenly taste.
This is a perfect Christmas and New Year Special Recipe which you can make for your family.
Ingredients use:
For Marination of Fish:
1) Basa or Bhetki Fish Fillet (250 gms)
2) Salt
3) Black Pepper Powder
4) Chilli Flakes
5) Oregano
6) All Purpose Flour for Coating the Fish
For Sauce Preparation:
1) Butter
2) 2 tbsp Garlic
3) 3 tbsp Lemon juice
4) Salt
5) Water
6) Coriander Leaves