Shrimp-Stuffed Sole with Château Chalon Sauce

Premium
Credit: Didier Loire
0
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Filling

Château Chalon Sauce

Instructions

Step 1: Sole

Scale, dress, and clean the soles. Remove both the gray and white skins, and set the latter aside.

With a fine bladed knife, delicately remove the nervous membrane on the outer side of the fillets, then remove the head and tail to obtain nice, even, rectangular sections. Place them on a stainless steel sheet pan, cover in plastic wrap, and store in a cool place.

Heat the clarified butter in two non-stick fish pans. Season the sole sections with fleur de sel, and sear until they have an even golden color.

Spread one side of each section with filling, and sear once more. Add the salted butter, and finish cooking, basting the fish with frothy butter for 3 minutes per side.

Step 2: Filling

Clean the mushroom stems, wash in a basin of clear water and drain over a sheet pan. Sear in a sauté pan with a sprinkle of olive oil, then add the chopped shallots and cook until the juices have evaporated.

Add the pounded walnuts, thicken with the pounded shrimp, and take off the heat.

Add the chopped chives and season with fleur de sel and freshly ground pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN