Sole Filets Stuffed with Spinach Mousse
Submitted by Fawn White
Rolled sole fillets stuffed with spinach-nutmeg mousse and a whole shrimp, baked in white wine, then draped in a mushroom cream sauce. Dinner party elegance at its finest.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minIf you want a dish that makes the whole table lean forward and stare, this is it.
Each sole fillet gets rolled around a spoonful of silky spinach mousse and a plump shrimp, then stands upright in a baking dish like little seafood towers. White wine goes in, foil goes on, and the oven does the rest.
The mousse itself is beautifully simple: pureed sole blended with spinach, egg white, a pinch of nutmeg, and a touch of cream. It chills for two hours to set, then holds its shape inside each roll.
The mushroom cream sauce brings everything together. Shallots and sliced mushrooms cook down in butter, fish stock thickens it, and egg yolks enriched with cream give it that glossy, restaurant-quality finish.
Serve alongside mashed potatoes and let the sauce pool around everything.
Chef’s Tips
- Squeeze the cooked spinach bone-dry before processing. Any extra water will make the mousse loose and it won’t hold its shape.
- Chill the mousse the full two hours. Rushing this step means it’ll ooze out of the rolls during baking.
- Stand the rolls upright in a snug dish so they support each other. If the dish is too large, they’ll tip over.
Ingredients
Directions
Season 12 half-filets with lemon, salt and pepper.
Set aside in the refrigerator.
In a food processor process the rest of the fish 30 seconds.
Add the spinach, salt, pepper and nutmeg, and process another 30 seconds.
Pour the egg white through the feeding tube, still processing, and process 10 seconds.
Chill 2 hours.
Stir 2 tablespoon of the cream into the chilled spinach mousse.
Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
Place rolls standing in a buttered baking dish , pour wine, cover with foil, and bake in a pre-heated 350℉ (180℃) F oven for 25 minutes.
Meanwhile prepare the sauce.
Cook the shallots and mushrooms in the butter until all liquid has evaporated.
Season with salt and pepper.
Stir in the flour and cook for 1 minute.
Pour in the fish stock stirring until thick.
Stir egg yolks into cream and add to sauce, stirring.
Bring to a boil and pour around fish.
Serve with mashed potatos.
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