Ingredients
30
small shrimp, peeled and deveined
1/4
pound mushrooms, stems removed for the sauce, caps quartered
10
coarsely chopped fresh chives
2
tbsp extra virgin olive oil
freshly ground black pepper
2
tbsp extra virgin olive oil
reserved mushroom stems from stuffing, chopped
freshly ground black pepper
3
tbsp unsalted butter, cut into bits
6
sole fillets (6-7 ounces each) cut lengthwise into thirds
18
steamed medium shrimp, peeled
2
tbsp chopped fresh chives for garnish
Directions
1.
To prepare the shrimp stuffing: Combine the shrimp, shallots, mushroom caps, walnuts, chives and olive oil in the bowl of a food processor and pulse until finely chopped. Season with salt and pepper and refrigerate until ready to use.
2.
For the sauce: Heat olive oil in a large skillet over medium-high heat. Add onion, carrot and reserved mushroom stems. Season with salt and pepper and cook for 3 minutes, stirring frequently, until the onions and mushrooms soften. Add the wine. Cook for 2 minutes, then add the chicken stock and stir to combine. Reduce heat to medium low and simmer, stirring occasionally, for 30 minutes. Strain the sauce, then reduce over high heat until about 3/4 cup remains and the sauce has slightly thickened (8-10 minutes). Remove from the heat and whisk in the butter, a little at a time until combined. Season to taste with salt and pepper. Keep warm over very low heat.
3.
For the sole: Preheat oven to 475f. Season the sole with salt and pepper, then spread the stuffing evenly over the fillets. Roll the fillets over the stuffing jelly-roll style and secure with a toothpick. Place fillets in a buttered baking dish. Place in the center of the oven and bake for 6 minutes. Meanwhile, in a medium skillet, melt the butter over medium-high heat, and saute the steamed shrimp until warmed through, about 1 minute. Season with salt and pepper. Carefully remove fillets from the baking dish and divide among six warmed serving plates. Garnish each with 3 steamed shrimp, spoon the sauce around the fillets and sprinkle with the chives.
4.
The Culinary Chase's Note: These fish roll ups were delicious! I used pine nuts (3/4 cup) in lieu of the walnuts.
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