Best 5 Sole With Mushroom Sauce Recipes

STUFFED SOLE WITH MUSHROOM SAUCE

Steps:

• Add oil to pan and sauté the onion and garlic on medium heat until transparent, then add wine and crab meat and cook for 1 min or until heated through. Add the cracker crumbs, parsley and cheese to the mixture and stir until mixed thoroughly about 1 min over heat then remove from heat.
• Stuff fillets with stuffing packing the mix slightly in hand and roll them and toothpick them to keep them together while baking. Place in a buttered baking dish and apply 2 tablespoons melted butter on top of fillets with a pastry brush and top with fresh ground pepper. Bake at 400 degrees for 20 mins for smaller fillets 25-30 for larger fillets.
• Make sauce while the fillets are baking as follows:.
• Melt 1/3 cup butter in 2 quart sauce pan. Add mushrooms and dry seasonings and cook mushrooms until tender. Add flour and cook for 1 min add cream and Worcestershire sauce and stir with wire whisp until it comes to a boil. Cook 1-2 more mins stirring constantly and take off heat.
• Serve about 2 tablespoons of sauce with each fillet or keep on the side and let individuals choose the amount they would like on it.

PAUPIETTES OF SOLE WITH SPINACH AND MUSHROOM STUFFING

Steps:

• Sprinkle the fillets with salt and pepper and set aside.
• Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
• Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
• Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
• Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
• Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).

SOLE AND WILD MUSHROOMS WITH SAFFRON SAUCE

Steps:

• Preheat oven to 400F (200C).
• Cut each filet in half, lengthways. Sprinkle with salt and pepper and roll up.
• Use a little of the butter to grease a baking pan that is just large enough to hold the fish rolls in a single layer.
• Place rolls in baking dish and pour fish stock over them. Cover tightly with foil and bake 12-15 minute or until just cooked through. Don't overcook.
• Place remaining butter in a saute pan and when foaming, add the sliced mushrooms. If using chanterelles, cut large ones in half or in quarters. Saute mushrooms for about 4 min., seasoning them with salt and white pepper. Remove from heat and keep warm.
• Carefully remove fish from baking dish and place on heated serving platter.
• Strain liquid in baking dish into a small pan and add saffron threads to it. Cook over high heat until reduced to 1 cup. Stir in the cream and let the sauce bubble gently once or twice.
• Beat egg yold with a fork. Temper and add to cream sauce. (Temper: First add a couple of tablespoons of the hot cream sauce to the egg yolk in the bowl, mix well, and then add it all into the cream sauce in the pan. This is so that the eggs don't become scrambled).
• Cook sauce over very low heat for 1-2 minutes, until slightly thickened. Taste for seasoning.
• Add mushrooms into the cream sauce and pour all over the fish. Serve.

SOLE WITH SHRIMP SAUCE

Steps:

• Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.

FILLETS OF SOLE PAVILLON

Steps:

• Preheat the oven to 400 degrees.
• Run the fingers lengthwise down the center of each fillet. There may be a tiny bone line at the end near the center base of each fillet. If there is, use a small paring knife and cut on either side of this boneline to remove it. Arrange the fillet halves skinned side up on a flat surface.
• Split each fillet down the center lengthwise.
• Rub the bottom of a baking dish with one teaspoon of the butter. Scatter the shallots over it. Scatter the mushrooms over the dish and arrange the tomatoes evenly over the mushrooms. Sprinkle with salt and pepper.
• Fold each piece of fillet in half. Arrange the folded fillet pieces neatly and compactly in one layer over the tomatoes. Sprinkle with salt and pepper. Pour the wine over all. Cover closely with a round of wax paper.
• Place the baking dish on top of the stove and bring to the simmer.
• Place in the oven and bake five minutes.
• Using a spatula, transfer the pieces of fillet to a warm ovenproof serving dish. Cover with foil and keep warm.
• Bring the pan sauce with the mushroom slices to the boil. Add the fish stock. Cook down over high heat until reduced to about one and one-half cups. Stir in the veloute.
• Add three-quarters cup of the cream and bring to the boil. Cook, stirring, about five minutes. Off heat, swirl in the remaining two tablespoons of butter. Add the parsley.
• Whip the remaining one-quarter cup of heavy cream until it holds peaks but is not stiff. Beat in the egg yolk. Add six tablespoons of the whipped cream mixture to the sauce. Discard the rest (it is almost impossible to whip less than one-quarter cup of cream).
• Preheat the broiler to high.
• Spoon the sauce over the fish fillets. Place under the broiler and leave the door open. Let stand under the broiler heat about two or three minutes until golden brown and bubbling on top.