Sole Turbans Provencale
Yield
6 servingsPrep
20Cook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sole fillets
fillets |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
paprika
to taste |
*
|
| ½ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
white wine
dry |
*
|
| 4 | each |
tomatoes
peeled, seeded, coarsely chopped |
|
| 1 | cup |
water
|
|
| ½ | cup |
mushrooms
fresh, chopped |
*
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 2 | teaspoons |
sugar
|
|
| 1 | x |
vegetable stock cubes
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| Bulgur stuffing | |||
| 1 ½ | cups |
water
|
|
| 1 | x |
chicken bouillon cubes
|
*
|
| ⅛ | teaspoon |
salt
|
|
| ⅓ | cup |
cracked wheat (bulgur)
|
|
| 1 | teaspoon |
butter
|
|
| 13 | cups |
mushrooms
chopped |
*
|
| ¼ | cup |
celery
chopped |
|
| 2 | tablespoons |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sole fillets
fillets |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
paprika
to taste |
*
|
| 118 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
white wine
dry |
*
|
| 4 | each |
tomatoes
peeled, seeded, coarsely chopped |
|
| 237 | ml |
water
|
|
| 118 | ml |
mushrooms
fresh, chopped |
*
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 1E+1 | ml |
sugar
|
|
| 1 | x |
vegetable stock cubes
|
*
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| Bulgur stuffing | |||
| 355 | ml |
water
|
|
| 1 | x |
chicken bouillon cubes
|
*
|
| 0.6 | ml |
salt
|
|
| 79 | ml |
cracked wheat (bulgur)
|
|
| 5 | ml |
butter
|
|
| 3.1 | l |
mushrooms
chopped |
*
|
| 59 | ml |
celery
chopped |
|
| 3E+1 | ml |
onions
chopped |
|
Directions
Thaw fillets if frozen.
Rinse fillets with cold water; pat dry with paper towels.
Sprinkle each fillet lightly with salt and paprika.
Spoon small mound of Bulgur Stuffing onto center of each fillet.
Fold ends toward center, over stuffing, to form turban.
Secure with wooden toothpick; set aside.
In large skillet, over medium heat, sauté onion and garlic in butter until onion is tender but not brown.
Add wine.
Stir in tomatoes, 1 cup water, mushrooms, parsley, sugar and bouillon; bring to boil.
Add turbans; reduce heat.
Cover and simmer for 15 to 20 minutes, or until fillets flake easily when tested with a fork.
Transfer turbans to warm serving platter, reserving poaching liquid.
Cover turbans and keep warm.
Bring poaching liquid to boil, uncovered.
Continue cooking until liquid is slightly reduced.
Combine cornstarch and cold water, blend well.
Add to reduced liquid, stirring constantly until mixture is thickened.
Spoon sauce over fillets.
Garnish with sliced mushrooms.
Makes 6 to 8 servings.
BULGUR STUFFING: In small saucepan, bring water, bouillon and salt to boil; add bulgur.
Reduce heat; cover and simmer for 20 minutes, or until water is absorbed and bulgur is tender.
In small skillet, melt butter.
Add vegetables and sauté until onion is tender but not brown.
Stir in cooked bulgur.
Makes approximately 1½ cups stuffing, or enough for 2 pounds of fish fillets.
