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You can stuff sole fillets as you desire: with mushrooms, spinach, red pepper, shrimp, etc.
Cut a red pepper into strips.
Heat a mixture of oil and butter.
Sweat a minced shallot.
Sauté the pepper.
Meanwhile, lay the salmon fillet flat on your work surface.
With a knife, cut the fillet in half, following the mark left by the main center bone.
Remove this portion of the fish if it hasn’t been well filleted.
Season with salt
and pepper.
For the first stuffing, use spinach wilted in butter with a little shallot.
Roll up from one end to the other.
Insert a toothpick so that the roll keeps its shape during cooking.
The second stuffing, also a classic, is mushroom duxelles. Spread them over the surface of the fillet.
Roll up and fasten with a toothpick.
The third stuffing is made with red pepper. You can use the strips of pepper that have just been cooked with shallot, or purée them in a blender.
Roll up and fasten with a toothpick.
In a well-buttered sauté pan, place some chopped shallots.
Add the white wine.
Place in the rolls.
Cook, covered. The cooking time is very brief. The fish should be medium rare.