Stuffed Sole fillets with Leek sauce
This is a great a versatile dish working well as a fish course or as a main depending on how generous you are with the serving spoon! The bright and rich flavors of the sea pair beautifully with Albariño.
Ingredients
2 large leeks
2 cups seafood stock
8 small lemon or grey sole fillets
8 ounces crawfish tail meat or small shrimp, peeled and deveined
Salt and ground black pepper
4 tablespoons butter, divided
Method
Cut white part of leek into julienne strips. Cut a few pieces of green part of leek into julienne strips for garnish; set aside. In 2-quart saucepan over high heat, heat seafood stock and white part of leeks to boiling. Reduce heat to low; simmer, uncovered about 15 minutes or until liquid is reduced by half. Strain; stir in remaining crawfish or shrimp and 2 tablespoons butter, stirring until butter is melted.
Meanwhile, preheat oven to 450 F. Roll each sole fillet around 2 crawfish tails or shrimp. Secure each round with a toothpick. Repeat with remaining fish. Place fish rolls in large glass baking dish. Sprinkle with salt and pepper. Dot with remaining 2 tablespoons butter. Bake 5 to 10 minutes or until fish flakes easily when tested with a fork.
Meanwhile, preheat oven to 450 F. Roll each sole fillet around 2 crawfish tails or shrimp. Secure each round with a toothpick. Repeat with remaining fish. Place fish rolls in large glass baking dish. Sprinkle with salt and pepper. Dot with remaining 2 tablespoons butter. Bake 5 to 10 minutes or until fish flakes easily when tested with a fork.