Brrr, it’s cold here in Seattle.  I cannot remember the last time we had so many days below freezing.  I ran in to Whole Foods yesterday, to get Andouille Sausages for Birthday Boys Red Beans and Rice.  As I passed the fish counter I noticed sole and shrimp on sale, confirming the next days dinner.  Stuffed sole is one of our favorites. Especially good this week, providing rich, creamy comfort to warm you inside and out!

For the Stuffed Sole

6 good sized sole filets

1/2 pound small salad shrimp (1/2 cup for the stuffing, remainder for the sauce)

2 cups small, cubed toasted bread or stuffing

1/2 cup diced red bell pepper

1/2 cup diced shallot

1/2 cup finely chopped celery

1/2 stick butter

1/4 cup mayonnaise

1/2 cup chopped salad shrimp

1 egg beaten with 1 tablespoon water

1 teaspoon Old Bay Seasoning

1/4 teaspoon lemon zest

1 tablespoon fresh, minced parsley

1 pinch pepper

1 pinch salt

 

Sauté the peppers, celery and shallot in the butter over medium heat, until soft.  Add to the cubed bread.  Add the remaining ingredients and mix well.  Place a heaping spoonful on each sole fillet.  Roll the sole and secure with a toothpick.  Place the fillets in a buttered baking dish.  Cover with plastic wrap and place in the refrigerator while you make the Newburg Sauce.

For the Newburg Sauce

I used to use Knorr Newburg Sauce mix, which was a fabulous shortcut.  However, they seem to have discontinued it!  It’s not a lot of work to make from scratch, but it does add time and ingredients to this recipe!

1/4 cup butter

1/4 cup flour, like Wondra

1 1/2 cups of half and half or milk, your choice

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon grated lemon zest

1/2 teaspoon paprika

3 Tablespoons good quality tomato paste

1/2 teaspoon Worcestershire sauce

1/2 cup good quality dry sherry

remaining salad shrimp, from above

Salt and Pepper to taste

paprika and minced parsley for garnishing

Preheat oven to 350′.

Melt butter in saucepan over medium heat.  Add flour, to make a light rue.  Cook 2 minutes.  Add the milk, stir and simmer until sauce thickens, about 5 minutes.  Add in the seasonings and dry sherry.  Stir and simmer another 5 minutes.  Remove from heat, stir in the shrimp.  Adjust the sauce for seasoning.  If too thick, add a little more milk.

Pour the sauce over the sole in the baking dish.  Sprinkle the top with paprika and minced parsley.  Cook in 350′ oven about 30 minutes, or until sauce is bubbly and lightly browned on top..

Enjoy!

Have a great evening,

Laura