Sole Filets Stuffed With Spinach Mousse

It is best to get a lot of people from within the congregation involved in the planning and building process in order to help build consensus and unity. People who are not involved in the process are much more likely to be unduly critical than those who had a part in the process. Said another way, people tend to throw water on other people’s ideas, but not their own. People in the church need to have ownership of the solution, and the best way to make this happen is to make them part of the process.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Seafood		Courses, Main	6	Servings

INGREDIENTS

1	T	Lemon juice
1/2	c	Spinach, cooked and squeezed
1		Egg white
1	c	Heavy cream
1/4	lb	Mushrooms, sliced
1	c	Fish stock
2	T	Butter
2	T	Flour
3		Egg yolks
2		Shallots, chopped
1/4	c	Dry white wine
		Salt and pepper to taste
1	pn	Nutmeg
12		Filets of sole
12		Shrimps, cleaned

INSTRUCTIONS

Season 12 half-filets with lemon, salt and pepper. Set aside in the
refrigerator. In a food processor process the rest of the fish 30
seconds. Add the spinach, salt, pepper and nutmeg, and process  another
30 seconds. Pour the egg white through the feeding tube,  still
processing, and process 10    seconds. Chill 2 hours.  Stir 2 Tbsp of
the cream into the chilled spinach mousse. Put 1 Tbsp  of the mousse
into each filet of fish, place 1 shrimp on top and roll  it up. Place
rolls standing in a buttered baking dish, pour wine,  cover with foil,
and bake in a pre-heated 350 degrees oven for 25  minutes.  Meanwhile
prepare the sauce. Cook the shallots and mushrooms in the  butter until
all liquid has evaporated. Season with salt and pepper.  Stir in the
flour and cook for 1 minute. Pour in the fish stock  stirring until
thick. Stir egg yolks into cream and add to sauce,  stirring. Bring to
a boil and pour around fish. Serve with mashed  potatos.  Recipe by:
Miriam P. Posvolsky Posted to MC-Recipe Digest V1 #650 by  Leon &
Miriam Posvolsky <posvolsk@centroin.com.br> on Jun 29, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 325 Calories From Fat: 188 Total Fat: 21.3g Cholesterol: 155mg Sodium: 106.8mg Potassium: 618.5mg Carbohydrates: 26.7g Fiber: <1g Sugar: <1g Protein: 7.8g