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Sole Paupiettes with Shrimp Stuffing




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Sole Paupiettes with Shrimp Stuffing
Gourmet Archives

1 teaspoon minced garlic
3 tablespoons unsalted butter
1/2 pound shrimp, shelled, chopped fine
1/3 cup minced scallion
1 1/4 cups herb-seasoned stuffing crumbs, crushed fine
1 large egg, beaten lightly
2 tablespoons fresh lemon juice
4 sole fillets, 7 to 8 ounces each, halved crosswise
2 tablespoons minced shallot
3/4 cup dry white wine
1 teaspoon cornstarch
2 tablespoons unsalted butter, cut into bits
Fresh lemon juice
2 tablespoons snipped fresh dill

For the stuffing: In a skillet cook garlic in butter over moderate heat, stirring, until softened. Add shrimp and scallion. Cook mixture, stirring, 1 minute or until shrimp are just cooked through. Transfer shrimp mixture to a bowl, add stuffing crumbs, the egg, lemon juice, 2 tablespoons water, and salt and pepper to taste and combine well.
Arrange sole fillets, skinned side up, on a work surface. Divide the stuffing among them, mounding it at the thicker ends and roll up the fillets, jelly-roll fashion, around the stuffing. Sprinkle a buttered baking dish with the shallot and arrange the paupiettes, seam side down, in the dish. Pour the wine around the paupiettes and cover them with a buttered piece of wax paper. Bake 15 minutes at 400 degrees F. or until fish just flakes when tested with a fork. Transfer paupiettes carefully with a slotted spoon to a heated platter and keep them warm, covered with foil.
Strain the cooking liquid through a fine sieve into a saucepan, add 1/3 cup water and boil the liquid until it is reduced to about 1/2 cup. While liquid is boiling, dissolve cornstarch in 1 tablespoon cold water, add the cornstarch mixture to boiling liquid, stirring, and simmer mixture, stirring, for 1 minute. Remove pan from heat and whisk in the butter until it is incorporated. Add the lemon juice, dill, and salt and pepper to taste. Serve sauce with paupiettes. Serves 4.

Featured Archive Recipe:
Emeril's Shrimp-Stuffed Flounder with Sauce Piquante


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