| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
|
Main, Courses |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
tb |
Butter |
| 2 |
tb |
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 |
lg |
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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