• Ruby Deubry

RECIPE: Stuffed Sole Paupiette w/Shrimp & Walnut Stuffing


Makes 2 servings (350 calories per serving)


INGREDIENTS


Sole (may also use Tilapia)


Four 2-ounce sole fillets

Cooking spray


Shrimp & Walnut Stuffing


12 medium shrimp, peeled and deveined (reserve shells)

1 medium shallot, peeled and halved

2/3 cup quartered cremini mushrooms

¼ cup walnut pieces (optional)

10 coarsely chopped chives 2 teaspoon grapeseed oil


Shrimp Broth


Reserved shrimp shells

½ cup diced mirepoix (mixture of onion, celery and carrot)

2 sprigs each thyme and parsley

1 cup clam or fish stock

2 teaspoon cornstarch or arrowroot starch/powder mixed with

1 teaspoon cold water (aka slurry)


Spinach


4 cups baby spinach, rinsed but not completely dried

2 teaspoon grapeseed oil

4 cloves of garlic, thinly sliced.

Salt and freshly ground pepper


PREPARATION

  1. In a food processor, combine the shrimp, shallot, mushroom, walnuts, chives and oil. Pulse until finely chopped but not a paste. Season lightly with salt and pepper and refrigerate until ready.

  2. Make the broth: place all the ingredients for the broth in a small saucepan. Bring to a boil over high heat then reduce to low heat. Cover and simmer for 5 minutes then remove from the heat and let the broth stand for 15 minutes.

  3. Strain the broth through a fine-mesh sieve, making sure to press all the juices through the sieve. Return the liquid to the pot, add the slurry and bring to a boil. Reduce the heat and simmer till the broth is thickened slightly. Season to taste with salt and pepper.

  4. Make the paupiettes: preheat the oven to 475ᴼF (245ᴼC). Season the fish lightly with salt and pepper.

  5. Lay the sole smooth-side up (where the skin would have been). Spread enough stuffing to cover each fillet completely – you will have some stuffing leftover, which you can cook and eat another time. Roll from the larger to the smaller end of the fillet and secure with toothpicks.

  6. Spray a small baking dish with cooking spray and place the paupiettes, toothpick-side down. Bake for 6 to 8 minutes until the fillets white and the stuffing is warm to the touch. Remove the toothpicks.

  7. Make the spinach (make while the sole is baking): heat the oil in a non-stick skillet over medium heat. Add the garlic and stir constantly for 1 minute then add the spinach and a pinch of salt. Toss the spinach until it is wilted.

  8. Place ½ of the wilted spinach in the middle of the plate. Place 2 fish on the spinach. Rewarm the broth and pour ½ cup around the spinach.

© 2018 Ruby Deubry