0
Shrimp stuffed sole fillet rolls
Back to recipes
Shrimp stuffed sole fillet rolls
This recipe is simple and easy to prepare. Serve it with your choice of vegetables, potatoes, lemon rice or quinoa with olive oil and fresh herbs. This recipe can be realized with halibut, turbo or any other fish filet.
Shrimp stuffed sole fillet rolls
| Prep time: 30 to 40 minutes |
|---|
| Cooking time: About30 minutes |
| Servings or yield: For 4 people |
| Difficulty level: Easy |
| Rolls |
|---|
| 4 sole fillets (about 1/2 lb per person) |
| 4 small butter cubes (1/2 teaspoon each for cooking) |
| Stuffing |
| About 1/2 lb (+/- 200 ml) of baby Shrimps |
| About 1/2 cup (100 ml) or 6 Breton crackers, crumbled |
| 1 tablespoon of butter |
| 2 garlic cloves |
| Salt and pepper, to taste |
| Sauce |
| 1/2 cup of chicken broth |
| 1/2 cup of white wine |
| 1/4 cup of milk |
| 1 teaspoon of Corn Starch |
| 1/4 cup of fresh parsley |
Preparation
Preheat oven at 250˚F.
Start with the sauce; in a pan, mix together white wine and chicken broth, reduce on medium heat about 10 minutes, remove from heat.
For stuffing; in a medium pan, add shrimps and 1 tablespoon of butter and 2 minced garlic cloves. Salt and pepper to taste and cook 3 to 5 minutes over medium heat. Close fire. Break breton crackers to make crumble and add to shrimp preparation. Mix well to obtain a granular texture. If needed, add more cracker crumbles until desired consistency and set aside.
For the Sole rolls; Dry sole fillets with absorbant paper and place on a plate. Put some stuffing on top of your first fillet, roll and fix with a toothpicks. Repeat steps with each fillet.
Place rolls in an oven pan with high edges. Place a cube of butter on each roll and add half of previously prepared sauce. Cover with aluminium paper, cook in oven about 20 minutes, for medium size fillets, adjust cooking time depending on the size of your fillets.
In a small bowl, mix together milk (cold) and corn starch and add to your sauce. Over high heat, bring sauce to boil while stirring with a whisk until creamy consistency, set heat to medium.
When ready, remove rolls from oven and add rolls cooking juices to your sauce. Mix well with whisk and cook 1 to 2 minutes, remove from heat.
Mince parsley and add to your sauce.
Serve fillets with sauce on top, on vegetables, rice or quinoa.
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a pan, mix together white wine and chicken broth, reduce on medium heat about 10 minutes, remove from heat.
2 - Preheat oven at 250˚F. In a medium pan, add shrimps.
3 - Add 1 tablespoon of butter and 2 minced garlic cloves.
4 - Salt and pepper to taste.
5 - Cook 3 to 5 minutes over medium heat. Close fire.
6 - Break breton crackers to make crumble.
7 - Add cracker crumbles.
8 - Mix well to obtain a granular texture.
9 - If needed, add more cracker crumbles until desired consistency. Put aside.
10 - Dry sole fillets with absorbant paper, place in a plate.
11 - Put some stuffing on top of your first fillet.
12 - Roll and fix with a toothpicks. Repeat steps with each fillet.
13 - Place rolls in an oven pan with high edges.
14 - Place a cube of butter on each roll.
15 - Add half of previously prepared sauce.
16 - Cover with aluminium paper, cook in oven at 250˚F about 20 minutes, adjust cooking time depending on the size of your fillets.
17 - In a small bowl, mix together milk (cold) and corn starch.
18 - Add to your sauce.
19 - Over high heat, bring to boil while stirring with a whisk until creamy consistency. Set heat to medium.
20 - After cooking, remove rolls from oven. Add rolls cooking juices to your sauce.
21 - Mix well with whisk. Cook 1 to 2 minutes, Remove from heat.
22 - Mince parsley.
23 - Add parsley to your sauce.
24 - Serve fillets with sauce on top, on vegetables, rice or quinoa.
