Dover Sole is a delightful fish with a light texture and taste that make it quite appealing to even some of the pickiest eaters.
This is one of my family’s favorite recipes as it has a lot of flavor without being over bearing. The girls love the little bundles and I love knowing I can make a healthy meal that cooks fairly fast and feels a little festive.
You’ll start by sautéing the zucchini with the shallots and garlic, then add the spinach to wilt.
The vegetables are then puréed in a blender of food processor. I keep my purée somewhat course because I prefer a little textyre, but you can make it as smotth and creamy as you wish. I also kepp some of the vegetables aside to serve with the stuffed sole.
To stuff the sole lay out your washed filets on a cutting board. Pat dry then spread a layer of the purée onto each filet. Roll from the fattest part to the skinny part of the fillet. You may secure with a toothpick if you wish. I have found that the fillets stay tightly wound when you place them seam down into your poaching both.
- 2 Tbsp. Olive Oil
- 8 cloves garlic, finely minced
- 2 shallots, finely minced
- 6 medium zucchinis
- 10-oz fresh baby spinach
- ¼ cup + ½ to 1 cup vegetable broth
- fresh ground salt and pepper to taste
- *Optional : ¼ cup cream
- In a skillet heat the olive oil. Add garlic and shallots and cook until shallots are translucent. Remove from pan.
- Add ¼ cup vegetable broth and zucchini and cook until tender. Toss in spinach to wilt. Return shallots and garlic to pan and mix all ingredients.
- Place ⅔ of the cooked vegetables in blender or food processor and blend to a coarse purée.
- Add remaining vegetable broth to pan and bring to a soft boil. Rinse and pat dry your filets of sole. Spread a thin layer of the zucchini and spinach purée onto each of the 8 filets.
- Roll each filet of sole tightly and place seam down into vegetable broth. Reduce heat to a simmer. Return any remaining vegetable purée to pan. Poach filets until cooked (about 8 to 10 minutes) -- cooking time will depend on thickness of filets.
- Place 2 filets on each plate and drizzle the cooking broth on top. Serve with the remaining vegetables.
- * if you like a creamier broth add the cream to your pan just before serving. You'll get a much brighter green broth with the cream which is fun on St Patrick's Day.
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