Stuffed Sole With Champagne Mushroom Sauce



2 lbs dover sole fillets (or red snapper with all bones removed)
(Optional 1 cup of cooked baby shrimp)               
2 bunches fresh spinach leaves or 1 bag fresh spinach
2 Tablespoons minced parsley
olive oil
sea salt
freshly ground pepper


Lay the fillets out and baste them with olive oil, salt and pepper. Layer several spinach leaves on top of each fillet. If you choose to add shrimp, put a tablespoon or two on top of the spinach) and then roll them up like pigs in a blanket. Season again if you like. Place in an oiled glass casserole, or better yet, a broiler pan. (That way the fish will bake without getting soggy).  Bake at 400 degrees for 20 minutes (I figure 3 rolls per person).

Champagne Mushroom Sauce


1/2 - 1 cup leftover champagne or white wine
1 cup chicken stock
8 ounces sliced crimini mushrooms
2 minced shallots
4 Tablespoons butter
1 Tablespoon rice flour
a sprinkle of nutmeg


Saute the shallots and mushrooms in 2 Tablespoons of the butter until golden. Set aside. Melt the rest of the butter in the pan and add the rice flour (I prefer it gluten free), cook and stir making a roux. Add the mushroom/shallot mixture back in as well as the champagne and chicken stock and any pan drippings left from the sole. Stir frequently till it all thickens. Add the nutmeg, salt and pepper and a little love. When it tastes French and yummy, pour it over the stuffed sole, garnish with parsley and serve!


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