Sole Suffed with Prawns

This is old-school French bistro cooking at home, delicate sole wrapped around a savory shrimp-and-mushroom filling, then poached in white wine until the fish flakes apart at a fork’s nudge.

The filling does double duty. Sauteing the shrimp and mushrooms in butter first builds flavor, while the dry breadcrumbs and dried dill bind everything into a stuffing that holds its shape inside the rolled fillet.

The sauce is where technique matters. The poaching liquid gets thickened with cornstarch and cream, then enriched with a beaten egg yolk tempered with hot sauce so it doesn’t scramble. That liaison gives the sauce its silky, restaurant-style finish.

Pro Tips

• Pat the sole fillets bone dry before stuffing, wet fish unrolls during poaching
• Use cocktail picks at both ends of each roll for the cleanest shape
• Temper the egg slowly, splash a ladle of hot sauce into the beaten egg first before adding it back to the pan or it will curdle
• Keep the finished sauce just below a simmer once the egg goes in, boiling will break it

Variations

• Swap sole for flounder, plaice, or thin tilapia fillets
• Add a pinch of saffron to the poaching liquid for a golden, fragrant sauce
• Stir a tablespoon of fresh tarragon or chervil into the finished sauce for a herbal lift