Stuffed Fillets of Sole with Mushroom Sauce
Submitted by Sandy53
Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minSole fillets rolled around a piece of fresh salmon, then poached in white wine and finished with a rich mushroom cream sauce. This is a restaurant-quality dish that comes together entirely in the microwave.
Poaching the stuffed fillets covered in plastic wrap traps steam and cooks the delicate sole gently and evenly. The microwave’s even heat means no hot spots that overcook the thin edges while the center stays raw, which is a constant battle when poaching fish on the stovetop.
Basting the fish with the wine and onions several times during cooking is a step worth following. It keeps the surface moist and layers flavor into the fish from the outside in.
The mushroom sauce uses the poaching liquid from the fish, which is essentially a concentrated fish-wine stock by the time the sole is done. That half cup stirred into the butter-flour-cream base gives the sauce a depth that cream alone never achieves.
Chef Tips
- Secure each roll with a toothpick so the salmon stays inside during cooking. The fillets tend to unroll as they heat.
- Don’t overcook the sole. It should flake easily with a fork. Push past that point and it turns dry and fibrous.
- Stir the sauce occasionally while it thickens in the microwave. Cream sauces can develop lumps or hot spots without attention.
Variations
- Shrimp stuffed: Roll whole peeled shrimp inside the sole instead of salmon for a different seafood combination.
- Crabmeat filling: Use lump crab meat mixed with a touch of breadcrumbs and Old Bay for a Maryland-style twist.
- Oven method: Bake the stuffed fillets at a low temperature covered with foil for about 20 minutes if you prefer not to use a microwave.
Ingredients
Directions
Butter a shallow, heat-resistant, non-metallic baking dish lightly.
Place stuffed-sole fillets in baking dish.
Sprinkle with salt and pepper to taste.
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.
In a medium-sized, heat-resistant, non-metallic bowl melt the ⅓ cup butter in Microwave Oven 45 seconds.
Add mushroom slices and heat, uncovered, in Microwave Oven 2 minutes.
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.
Add ½ cup fish liquid from baking dish to mushroom sauce and stir until well blended.
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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