Product Recipes

Recipe: Turban of Sole

Recipes using Tones Parsley Flakes

Price Each: $9.73USD

Quantity 
 

  • 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

    1. Preheat oven to 400° F.
    2. Grease a 6-cup ring mold generously with unsalted butter.
    3. Flatten filets slightly with a mallet.
    4. Sprinkle filets with Old Bay Seasoning and white pepper.
    5. Lay fillets in the greased mold with the ends hanging over both sides.
    6. Line the mold completely and then spoon in the cooked rice pressing down gently with the spoon.
    7. Fold the ends of the filets over, covering the rice completely. Cover the mold with foil.
    8. Set mold in a large pan and place on an oven rack. Pour boiling water into the pan to a depth of 1".
    9. Poach the mold for 20 minutes. Shell and devein the shrimp saving the shells.
    10. Heat the margarine in a large skillet over medium heat. Add the shrimps.
    11. Saute 3 to 4 minutes stirring constantly. Remove shrimp to a large saucepan.
    12. 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.
    13. Add wine, brandy, tarragon, parsley and bay leaf. Cook 2 to 3 minutes. Add tomatoes.
    14. Cover and cook 12 to 15 minutes. Strain over shrimp. Season with Old Bay and pepper to taste.
    15. Bring to boiling and remove from meat.
    16. When turban is done, remove mold from water; turn upside down on a warm serving plate and let stand 3 minutes.
    17. Drain the plate and remove the mold. Fill the center with shrimp and some sauce. Sprinkle with parsley.
    18. Serve extra sauce in boat.

     
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