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Sole Stuffed with Leeks Recipe

Sole Stuffed with Leeks Recipe


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This is a simple, clean-tasting, elegant, old-fashioned dish. For instance, start with Handmade Egg Noodles tossed with butter, herbs, and Sautéed Mushrooms then serve this stuffed sole all by itself; then serve a green salad with sliced oranges and Citrus Vinaigrette. But on occasions when a sumptuous sauce is appropriate, try using a lemon butter sauce.

Adapted from "The Commonsense Kitchen" by Tom Hudgens.

Ingredients

  • 6 thin sole fillets (about 1 ¼ pounds)
  • 1 teaspoon salt
  • 2 large or 3 medium leeks, trimmed, cleaned, and diced (see below)
  • 3 tablespoons butter

Directions

Trim the sole so the pieces are roughly of even size, reserving the trimmings. Chop the trimmings finely with a sharp knife.

Sprinkle the fillets with ¼ teaspoon of the salt, and keep both the fillets and the chopped fish cold in the refrigerator.

Cut out any discolored, shriveled, or browned parts off of the leeks. Cut away all the darker-green top parts, keeping them separate from the white and pale-green bottom portions. Rinse a handful of the longest dark-green leek tops (discard the rest or save for stock), chop coarsely, and arrange over the bottom of an 8-by-8-inch baking pan. (These provide moisture and deepen the leek flavor.)

Trim the dirty root end off the white and pale-green bottom part of the leeks, then halve lengthwise. Under cool running water, rinse the leeks, making sure all the outer layers get thoroughly rinsed — they easily trap sand and dirt. Drain, then cut the leeks into small dice.

Heat the oven to 350 degrees. Melt a tablespoon of the butter in a small saucepan over medium heat. Add the diced leeks with ½ teaspoon salt and stew, stirring frequently but otherwise keeping the pan covered, until tender, 7-10 minutes. If the leeks seem dry, add teaspoonfuls of water as necessary — the leeks shouldn’t brown. Remove from the heat. You should have about 1 cup of tender, cooked leeks.

Remove the sole fillets from the refrigerator. Have toothpicks on hand. Stir the chopped fish into the leeks quickly with another ¼ teaspoon salt. Spread the leek-fish mixture evenly over the fillets, roll the fillets up, starting with the thicker end, and secure each roll with a toothpick. Place the rolls toothpick side down on the bed of leek tops in the baking pan. Put a thin slice of butter atop each roll. Bake for about 20 minutes, or until the fish is cooked through.

Using a wide spatula, carefully transfer 2 rolls to each person’s plate, then slide out the toothpicks. Some juice will have accumulated in the baking pan; spoon it over the fish.


Scallop-Stuffed Sole

Preheat oven to 375˚F. In a medium-sized pan, sauté onion, celery, and parsley in one tablespoon of butter until tender.

Add breadcrumbs and stir, adding more butter until moist.Remove from the heat and add the scallops, pepper, and garlic salt. Place half of stuffing mixture on each sole fillet and roll and wrap securely. Place the stuffed sole in a casserole dish with ½ teaspoon butter on top. Bake for about 30 minutes until stuffing and sole are cooked. Serve with béarnaise sauce, lemon, and parsley. Serves 2.

Béarnaise Sauce Ingredients

¼ cup fresh tarragon, chopped

Béarnaise Reduction Instructions

In a small saucepan, combine the tarragon, shallots, vinegar, and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Whisk the egg yolks into the Béarnaise reduction. Slowly add melted butter, whisking continuously. Season with salt and pepper. Set aside, keeping sauce warm.

After topping your scallop stuffed sole with the Béarnaise sauce sit back and enjoy! For more recipes for you and your loved ones to enjoy check out our new cookbook!


Recipe Summary

  • 1 tablespoon lemon juice
  • 2 tablespoons thinly sliced green onion
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • 4 (6 ounce) fillets sole
  • ¼ pound cooked salad shrimp
  • salt to taste
  • ground black pepper to taste
  • ¼ teaspoon paprika
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour

In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.

Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.

Bake at 350 degrees F (175 degrees C) for 25 minutes.

When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture cook and stir until thickened. Pour over sole, and serve.


Recipe Summary

  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 tablespoon white sugar
  • 2 pounds leeks, white parts only, finely chopped
  • 1 lemon, juiced
  • salt and freshly ground black pepper to taste

Heat olive oil in a large frying pan over medium-low heat cook and stir garlic and sugar in the hot oil until garlic is lightly browned, 3 to 5 minutes. Mix leeks into garlic mixture cook and stir until leeks are lightly browned, about 10 minutes.

Drizzle lemon juice over leek mixture season with salt and pepper. Cover pan and cook over low heat until leeks are tender, 15 to 20 minutes.


Related Video

there are lots of ways to cook sole.. this isn't one of them. The sauce is hardly special as folks have used all kinds of fish. Nope.

After adding the tomatoes I laid the uncooked fish on top, spooned some of the sauce over it and cooked it with a lid until the fish was cooked, about 8 minutes. This reduces the time and calorie count and number of prep steps. tastes great!

Delicious! I have used sole and tilapia. Always a hit with my family!

At first I wasn't sure how the flavors of tomatoes, leeks and white wine in the sauce would meld, but it turned out great. We made it as written, with maybe a bit extra garlic, and it tasted really good with the Dover Sole. Unlike other reviewers, I think frying the fish after flouring gives it extra flavor and a crispy crust. The leeks were greaqt, I'll definitely make it again.

Fantastic. Used flounder with the skin off and toothpicks. Poached in the sauce for about 10 minutes.

I"m reviewing just the leek/tomato compote part of the recipe this time, as I served it as a side dish to "Sole with Herb Butter". The leeks/tomatoes are so delicious. As with the last time I made the dish, I upped the leek to tomato ratio. This gets four forks for simplicity and flavor. It has a tasty, mild acidity balanced by the olive oil, with lots of flavor. An easy, healthy and pretty side dish. Yummy!

I made a few changes, but this was a very easy recipe and delicious. I added a fresh cayenne pepper from the farmer's market (diced) and didn't have white wine, so I substituted chardonnay pear vinegar (1/4 cup-ish) and a red/BBQesque sauce I like (Larrapin Red, 1/8 cup). I never can seem to leave a recipe along, but it always goes well. served with rice pilaf & steamed veggies.

I thought about giving this a third fork for the simplicity. This is a delicious and quick way to cook white fish. I chose to put in half the amount of tomato - I recommend it it showcases the leeks. I served it with garlic mashed potatoes. A great compliment to the leek and tomatoes. Definitely worth making.

Delicious and Easy. I tweeked it a bit as I'm not a huge garlic fan, but still found it to be super tasty. I used fresh lemon thyme and only wine (no broth). I cooked the fish as suggested in the sauce and it came out super moist and cooked to perfection. I did try the recipe with Tilapia the second time and the petrale sole was definitely superior.

This was great. I used mahi mahi, seared it first then finished it in the sauce. I cooked the leeks in butter and longer, about 10 minutes. I reduced the wine before adding the broth and used only half the tomatoes. I will definitely make this again and probably use the sauce with chicken too.

WAY LESS TOMATOES! And I am a huge tomato fan-but they overpowered the expensive tasty leeks. Could use 3 leeks even.

This was very very good. It was easy and extremely flavorful. Used chicken broth instead of vegetable broth and 5 fresh peeled tomatoes instead of canned because they were available. The whole family loved it! The fish melted in your mouth!

Very easy and tasty. I used tilapia (no sole available) and baked it in the sauce, because I knew tilapia wouldn't hold up to pan frying. 400 degrees 18 minutes. Delicious and easy!

Used an 8 oz. can of tomato sauce, tilapia filets and left out the broth. Also, sprinkled it with parsley. It was great.

I went with the rest here and didn't flour the fish. S&P then poached it in the sauce. Didn't have toothpick either. Just folded the fillets over and nestled them in the sauce then lifted them out carefully when done. Fast enough for a mid-week meal. The tomatoes and leeks give it a wonderful color. This is going into my regular mid-week recipes.

new twist to save on the calories. DO NOT flour the fish, instead just rinse, S&P and fold in half with the toothpick. Once the tomatoes have simmered, place the fish in the sauce and cook on a simmer for 6-8 minutes. Remove carefully and remember to discard the toothpicks. Much less fat and calories and there is no difference in taste.

Like most people, I cooked the fish in the sauce. This is a great way to make tender fish, I often do it with curries. I substituted the thyme with fresh marjoram, which was really nice. Also, I skipped the veggie broth. Who needs all that liquid? I served it with roasted baby artichokes, which were seasoned with olive oil, sea salt, fresh marjoram and rosemary. Would go well with a very dry sauvignon blanc or riesling.

This was Delish!! I had some shrimp which I halved lengthwise. I added these to the thickened sauce and once they were opaque, added the sole (I too left out the flour and frying part). Everything was wonderful!

Made this with salmon trout and the fish turned out very moist and tasty. I cooked the fish directly in the sauce as some previous reviews recommended. Would have liked a somewhat thicker sauce but that's a minor point. The recipe is great when you're short of time but want to serve something delicious and healthy.

Like the cook from West Vancouver, I didn't flour or fry the fish-just added it to the sauce and saved the extra calaries. I had a number of garden tomatoes that I cut in half and boiled and then added to the leeks. The skins fell right off while they boiled.

This was very good. We used Rock Sole for the fish, and our homemade chicken broth (very dark and flavorful) diluted a little for the veg. broth. Otherwise, followed as is. Served with a bit of saffron rice and it was delish. Would make again . plan to.

Unlike other reviewers, I found this recipe kind of blah and probably wouldn't make it again.

I have made this dish 6 times and no one tires of it. It is great for a quick dinner for the family as well as company. I gave to my in-laws in Florida who prepared for friends down there and it's now making the rounds in the senior circuit. Prepare the sauce first and for timing start the fish when the tomatoes start to boil, you may need more than 5 minutes for the tomato reduction. Mashed potatoes are great on the side with the extra leek-tomato sauce. I like the idea of poaching the fish.

A really good, lowfat recipe - lovely with brown rice.

Will make again even though my first attempt wasn't exactly "as is" - had to use onions instead of leeks, red wine instead of white. I still think it needs something, perhaps cilantro. Did not bother with the extra step of frying the fish, just added it to the sauce and poached it for about 5 mins. Served with rice, might be interesting with mashed spuds, too.


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Seitan Roast Stuffed With Shiitakes And Leeks

I know. I’m posting a roast recipe on the Tuesday evening before Thanksgiving. I’m sure everyone already has their menus planned and I’m late to the party. But this roast almost drove me to the brink of madness Call of Cthulu style, so I had to defeat it! And defeat it I did.

After about 20 years and twice as many tries I’ve got a fabulous centerpiece stuffed roast that I’m proud to show off to the neighbors. Succulent seitan stuffed with herbed meaty shiitakes and leeks. The seitan is mixed with pureed pinto beans to give it great, juicy texture and even a hint of pink color. It’s really similar to my sausage recipes which I used as a base recipe. The stuffing is coated with bread crumbs, which keep it perfectly packed into the roast when you slice it, instead of falling out all over the place. It all comes together when baked in a familiar tinfoil wrapping.

I don’t know what took me so long to get it right. Maybe someday I’ll be ready to talk about it. But right now, let’s get roasting!

There are a few recipe notes before you begin:

For best results, use a salty homemade vegetable broth. Salt is integral to the flavor of the seitan, so if your broth isn’t seasoned then add a teaspoon or so of salt to it.

You’ll also want to spoon broth over the roast before serving, to keep it from being dry. Of course you’re going to be coating it in gravy, too. But the broth is a nice touch. If you’re slicing and serving, ladle on spoonfuls of broth on each individual slice, too. You can’t have too much juice, here!

This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days before hand. When ready to serve, preheat an oven to 350 F and cook for 20 minutes. This will dry it out a bit, so use the broth hints above for sure!

Use a steak knife for the easiest slicing.

I used storebought breadcrumbs but if you use homemade, use 3/4 cup.

This makes enough for 6 hungry people. If it’s not Thanksgiving or another holiday, and people are not totally stuffing their faces, it serves at least 8.

For the filling:
2 tablespoons olive oil
6 oz shiitake mushrooms, thinly sliced (rough ends removed)
2 leeks, white and light green parts only, cut into thin half moons
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
2 tablespoons fresh chopped thyme
1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tablespoon fresh lemon juice


For the roast
3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
1 1/2 cups vegetable broth
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
1/3 cup nutritional yeast
1 teaspoon fennel seeds, crushed or finely chopped
1 teaspoon sweet paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
Several dashes fresh black pepper

First prepare the filling:
Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.

Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.

Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.

Prepare the roast:

Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)

In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.

Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.

On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.

Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.

Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.

Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.

* I may update the time in this recipe because I’ve gotten a few comments that said it took up to 90 minutes to cook completely! So for now I would say just do a test my poking the roll with tongs. It should feel very very firm. If it doesn’t, then bake further.

Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.)


Whilst being totally delicious, this is also a pretty healthy recipe. What a lot of people don’t realise is that, as well as intensifying flavour, roasting tomatoes actually helps to increase the levels of lycopene. which is a great antioxidant. Couple that with the fact that leeks and tomatoes both contain a whole range of vitamins and nutrients and this is a super-healthy dish.

This recipe contains 174 calories per portion and 14g fat, of which most is heart-healthy fats from the olive oil.


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A cheesy leek recipe! Leek and crab lasagne is lighter and more refreshing than the meat version and it has a great flavour. Either buy cooked crabs and pick out the meat yourself, discarding the grey-coloured gills and stomach, or buy picked meat.

Chicken, leek and Dijon casserole

Our chicken, leek and Dijon casserole is really simple to make, is ready in under and hour and comes in at under 500 calories. What more could you want from a midweek meal?

Wild mushroom, leek and Stichelton tart

Enjoy the taste of artisan Stichelton in this delicious leek tart. Matured for four months to develop a soft, creamy texture, this cheese adds a wonderful flavour to this simple, yet tasty meal.

Chicken, leek and mustard sauté

Chicken thighs are a great budget choice for a midweek supper. This recipe cooks them with cream, leeks and mustard then finished with a crisp breadcrumb topping. Just add greens.

Sausage and butterbean casserole

This sausage and butterbean casserole recipe is ready in under an hour and under 500 calories - perfect for a midweek meal.

Leek and parmesan risotto

This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan. Easy risotto in under 45 minutes? Sorted, here!

Crab and leek on toast

The best lunch or easy snack. Thick slices of toast topped with buttery leeks, cooked crabmeat and cheddar cheese, served up for a quick weekend lunch.

Scallops with charred leeks and basil

Cook scallops for a special meal for two. Just five ingredients leeks, scallops, oil, basil and cherry tomatoes and it takes 30 minutes from start to finish.



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