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Recipe: Turban of Sole
3 pounds of filet of sole
1 cup rice, cooked and drained
2 pounds medium fresh shrimp
1/4 cup unsalted margarine
1 tsp Old Bay Seasoning
1 clove garlic, minced
2 tbsp shallots, minced
1/4 cup brandy
1 1/2 cups dry white wine
1 tsp dried tarragon
2 tbsp parsley flakes
1 bay leaf
16 ounce can tomatoes
Cayenne
- Preheat oven to 400° F.
- Grease a 6-cup ring mold generously with unsalted butter.
- Flatten filets slightly with a mallet.
- Sprinkle filets with Old Bay Seasoning and white pepper.
- Lay fillets in the greased mold with the ends hanging over both sides.
- Line the mold completely and then spoon in the cooked rice pressing down gently with the spoon.
- Fold the ends of the filets over, covering the rice completely. Cover the mold with foil.
- Set mold in a large pan and place on an oven rack. Pour boiling water into the pan to a depth of 1".
- Poach the mold for 20 minutes. Shell and devein the shrimp saving the shells.
- Heat the margarine in a large skillet over medium heat. Add the shrimps.
- Saute 3 to 4 minutes stirring constantly. Remove shrimp to a large saucepan.
- Add the shrimp shells, garlic and onions to the fat left in the skillet. Cook, stirring constantly, for 1 minute or until shrimp shells turn red.
- Add wine, brandy, tarragon, parsley and bay leaf. Cook 2 to 3 minutes. Add tomatoes.
- Cover and cook 12 to 15 minutes. Strain over shrimp. Season with Old Bay and pepper to taste.
- Bring to boiling and remove from meat.
- When turban is done, remove mold from water; turn upside down on a warm serving plate and let stand 3 minutes.
- Drain the plate and remove the mold. Fill the center with shrimp and some sauce. Sprinkle with parsley.
- Serve extra sauce in boat.
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