Mushroom Stuffed Sole with Parmesan polenta in a Mushroom sauce

9 out of 10 times when I cook fish I always cook Salmon. It's my husbands and my favorite fish! Tonight I went to the fish market and decided to cook something a little different. Since I'm not too familiar with Sole recipes I scoured the internet for a tantalizing dish and found an incredible light delish recipe. The stuffing for the fish is very simple and light, it definitely doesn't over power the fish since it's such a dainty fish. All that is really required for the stuffing is mushrooms, onions, parsley and salt and pepper to taste.

It's a pretty quick dish once assembled. I cooked the stuffing ahead of time and rolled the fish up stuck it in the fridge until my husband was on his way home from work. While the fish was cooking I made some fast instant polenta w/parmesan cheese and threw some broccolini in a pan...Viola 20 minutes later we had an amazing fish dinner! Sorry the picture isn't the best quality. I threw it together for the picture fast since we were both starving!

Here's the recipe:

Mushroom stuffed sole fillet with Parmesan polenta in a mushroom sauce
4-6 sole fillets
9 oz wild mushrooms, i used crimini
1 onion
1 tb chopped parsley
1 tb butter
1 tb flour
1 cup/250 ml milk
1/2 cup/125 ml dry white wine
pinch nutmeg
1/2 ts garlic powder

for the creamy polenta:
2 cups chicken broth
6 tb instant polenta
1/3 cup grated parmesan
salt, pepper

chop the onion and sweat it in a bit of olive oil over medium heat while you finely chop the mushrooms. add them to the pan and cook until all the juices are evaporated, about 15 minutes. (You can do this in advance.) Mix in the parsley and take it off the heat.
Preheat the oven to 350F or 180C. Meanwhile, wash and dry the fish. Salt and pepper the fillets. These you want about 1 1/2 inch wide, so split in half lengthwise if needed. reserve 2-3 tb of the mushrooms and equally divide the rest between the fish. spread all over the fillets, pressing gently to make it adhere, on the skin side if skin was not removed. roll up the fish, tail to head end, and put it in a baking dish as closely together as possible. pour the wine over it. cut a piece of parchment to fit the dish and cover all the fish. butter it and place it directly on the fish, so the butter sticks to the fillets. bake for about 15-25 minutes, depending on your oven check after 15.

To make the polenta, bring the stock to boil. decrease to a gentle simmer and slowly stream in the polenta. slowly. slowly. or you'll have lumps. stir for 5 minutes. add the parmesan. Take off the heat. stir and taste for salt and pepper. Keep warm.

When the fish is nearly ready, heat the remaining mushrooms in 1 tb butter. when it's melted add the flour and stir to blend. cook for a couple of minutes then stream in the milk, whisking continuously. add garlic powder and nutmeg. cook on low heat for about 5 minutes. now take the fish from the oven and strain 4 tb of the cooking juices in the mushroom sauce. add taste for salt. let it sit on very low heat while you plate the polenta and the fish. spoon sauce on top.

recipe adapted from


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