Paupiettes Of Sole With Spinach And Mushroom Stuffing Recipes

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

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).

Steps:

• Preheat the oven to 400 degrees F.
• In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots. Once they are combined, slowly add the eggs and cream. Puree for 20 to 30 seconds, then remove from the processor and refrigerate for 20 to 30 minutes. Roll the sole fillet starting at the tail end to create a 'roulade' and either pipe the mouselline with a pastry bag, or stuff it with a spoon. Season the sole with salt and freshly ground black pepper and place it in a baking dish or a saute pan. Pour white wine in the dish and place it in the oven for 10 to 12 minutes or until the internal temperature is about 120 degrees. Remove from the oven and serve with Dill Beurre Blanc.
• In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter. Bring them to a simmer and reduce by a 1/3. Slowly add the cream and reduce by 1/2. Strain the liquid through a fine strainer and into a small sauce pot. With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce. (if the sauce begins to thicken too much, add a small amount of wine to re-hydrate). Whisk all the butter into the sauce and adjust for seasoning. Add the reserved dill fronds.

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

Steps:

• Prepare stuffing in large saucepan as directed on package.
• Stir in remaining ingredients.

Steps:

• Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
• Place in bowl.
• Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
• Add to spinach.
• Mix in rest of ingredients except fish.
• Tear off 8 pieces of plastic wrap about 4" x4".
• Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
• Place in a single layer in freezer for a couple of hours until frozen.
• Thoroughly thaw fish if frozen.
• Unwrap 1 stuffing portion for each piece of fish.
• Roll up fish around frozen stuffing.
• Place seam side down in baking dish.
• Season with salt and pepper & brush with melted butter.
• Bake 20 min at 350°F.
• Place unused portion of stuffing in a ziploc bag in freezer for future use.