RECIPE: Stuffed Sole Paupiette w/Shrimp & Walnut Stuffing
Makes 2 servings (350 calories per serving)
Sole (may also use Tilapia)
Four 2-ounce sole fillets
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
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)
4 cups baby spinach, rinsed but not completely dried
2 teaspoon grapeseed oil
4 cloves of garlic, thinly sliced.
Salt and freshly ground pepper
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.
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.
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.
Make the paupiettes: preheat the oven to 475ᴼF (245ᴼC). Season the fish lightly with salt and pepper.
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.
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.
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.
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.