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Chef Dr. Delicious recipes : Stuffed Filet of Sole recipe today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 3/6/2001 - Recipe for Stuffed Filet of Sole
"Stuffed Filet of Sole"
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1 cucumber
2 teaspoons salt or to taste
3 sweet red peppers
1/4 cup plus 1 tablespoon sweet butter
1 1/8 teaspoons freshly ground black pepper
3/4 pound sole (about 3 filets)
3 tablespoons dry white wine
2 tablespoons olive oil
1 tablespoon imported white wine vinegar
1/2 teaspoon lemon juice
2 tablespoons finely chopped fresh parsley
Peel and thinly slice the cucumber. Sprinkle with 1/2 teaspoon salt and let stand for 1 hour in a bowl covered with a plate. Drain well. Spear sweet red peppers with a long fork or skewer and roast over high flame on all sides until skins are black. Peel off skins under cold running water. Slice peppers, remove and discard seeds and tough fibers, and chop fine. Melt 1 1/2 tablespoons of butter in saucepan, and sauté pepper for about 5 minutes, on low heat, stirring frequently. Season with 1/4 teaspoon black pepper. Remove pepper from saucepan and mash with a fork until they are almost pureed. Slightly flatten the filets of sole and season each with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cut each in half horizontally and vertically. Place about 1 1/2 teaspoons pepper puree on each piece of sole toward one end, then roll each into a small cylinder. Tie each roll with heavy thread. Melt
3 1/2 tablespoons butter in frying pan or skillet and briefly sauté stuffed sole rolls, turning gently, for about 4 minutes over low heat. Add white wine and cook for about 1 more minute. Remove from heat and let rolls cool completely in the pan juices. When cool, remove from pan juices and place in the refrigerator. When thoroughly cold, slice each roll into rings about 1/4 inch thick. Drain cucumbers and dress them with a mixture of the olive oil, white wine vinegar, lemon juice, and 1/8 teaspoon black pepper. Make a bed of the dressed cucumbers on a platter, sprinkle with the parsley, and arrange the stuffed sole rings on top.
Serves 6.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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