| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, And, Seafood | 2 | Servings | |
INGREDIENTS
| 1 | Leek; chopped | |
| 1/2 | lb | Mushroom; diced |
| 3 | tb | Butter |
| 1 | tb | Olive oil |
| 1 | Shallot; chopped | |
| 4 | Plum tomato; whole, chopped | |
| 2 | Sole fillets; cut in halves | |
| 4 | Scallops; large, sliced | |
| 1 | c | White wine |
| Salt and white pepper | ||
| 1 | Piece parchment paper; cut to size |
INSTRUCTIONS
Preheat oven to 400 degrees. Saute leaks & mushrooms in 1 tablespoon of butter and oil until mushrooms are soft and leaks are translucent. In an ovenproof skillet, add the chopped shallot and tomatoes. Cut each filet in half and place on top of the shallot & tomatoes. Top each filet half with mushroom/leek mixture. Layer scallop slices and top off with remaining filets halfs. Should look like a fish sandwich. Pour wine over filets. Season with salt & pepper. Cover and bring to a boil on stovetop. Remove from heat, uncover and place parchment paper over filets and place in oven for approximately 10 to 15 minutes until fish is flakey. Remove from pan and keep warm on seperate plate. To make sauce Puree remaining pan ingredients with 2 tablespoons of butter with your hand blender, food processor, or blender. Season with salt and pepper to taste. Plate filets, top with sauce, and serve. Posted to recipelu-digest by Reluctant Gourmet <reluctg@pcfastnet.com> on Feb 08, 1998
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