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Sole fillets spread with prawns


Ingredients:6 people
  • 300 g sole filleted each (keep the trimmings and bones)
    6
  • small prawns
    30
  • butter
    20g
  • For the stuffing:crushed walnut kernels
    80 g
  • shallots
    2
  • button or chanterelle mushrooms
    100 g
  • cooked prawns
    100 g
  • chives
    10 sprigs
  • olive oil
    2 tablespoons
  • For the sauce:minced onion
    1
  • carrot slices
    1
  • Slivered button mushrooms
    200 g
  • chicken broth
    50 cl
  • yellow wine from Jura or dry white wine
    10 cl
  • olive oil
    2 tablespoons
  • salt, ground pepper
  • butter
    30g


Preparation:


    Sole Preparation:

    Season the sole fillets and place them in a baking dish. Book cool.

    Shell the small shrimp

    Stuffing preparation:

    Remove the earthy stem from mushrooms

    Run them under cold water and pat them dry

    Shell the prawns

    Peel the shallots and slice them

    Cut chives with scissors

    In a food processor, chop the shrimp with the shallots, mushrooms, walnut kernels, chives and olive oil. Season and set aside.

    Making the sauce:

    In a cast iron casserole, heat the oil

    Add the trimmings and bones of the soles with the onion, carrot and mushrooms. Season

    Fry over high heat for 3 minutes

    Add the wine. Mix

    Let it reduce for 2 minutes then pour in the chicken broth

    Simmer over low heat for 30 minutes

    Strain the sauce through a sieve or through a fine strainer over a saucepan

    Reduce over high heat until thickened

    Reduce the heat and add the butter little by little, while whisking

    Adjust the seasoning

    Finishing and dressing:

    Preheat the oven to fan-assisted heat at 240°C

    Spread the shrimp stuffing over the sole fillets and bake for 6 minutes

    Fry the peeled prawns in a pan with the butter over high heat for 1 minute. Season

    Place the sole fillets on the plates and the sautéed prawns around

    Drizzle with sauce and garnish with chives.

    Sole fillets spread with prawns

    Source:Ducasse's kitchen by Sophie