How to make sole rolls stuffed with a cream of prawns and butter, a recipe that provides for their placement inside the emptied apples in the shape of cups.
Ingredients for 4 people
- 4 fillets of sole
- 200 g of peeled shrimp tails
- 4 renette apples, quite large and of equal size
- 100 g of butter
- 1 dl of cream
- 300 g of peeled tomatoes
- 1/4 liter of water
- 1/4 liter of dry white wine
- 50 g of white flour
- 1 bunch of parsley
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
- 1 bay leaf
- salt and freshly ground white pepper
- little butter for the baking dish
How to prepare sole rolls stuffed with shrimp cream
Peel the apples, cut the cap and with a teaspoon dig the pulp and remove the core, so as to obtain a centimeter thick cups.
Place the emptied apples on the baking tray, sprinkle them with twenty grams of butter, melted in a pan.
Cook them in the oven for about ten minutes, being careful not to lose shape.
Remove the apples from the oven, cover them with aluminum foil so as not to dry them out too much and keep them at room temperature.
Meanwhile, put the water, white wine, bunch of parsley, bay leaf, half a teaspoon of salt and a pinch of white pepper in a pan, bring the shelled prawns to the boil and dip in them, then boil for five minutes, drain and store the cooking liquid.
Put the prawns in the blender with the flour, 70 grams of softened butter, a pinch of salt and a little pepper, then whisk well.
Wash and dry the sole fillets and spread them with half the mixture of shrimp and butter, roll them up and tie them with a drizzle.
Place the rolls in a buttered baking dish, cover them with the shrimp cooking liquid and transfer them to a hot oven for twenty minutes.
Remove the rolls from the baking dish, untie them, and then roll them up one in each cooked apple.
Put the remaining cooking liquid on the heat, bring to a boil, add the tomato passed through a sieve and the other half of the shrimp mixture, lower the heat and cook very slowly for about fifteen minutes, then remove the bay leaf and parsley , add the cream, add salt if necessary, and leave to cook, stirring again for a few minutes.
Pour half of the prepared sauce onto the apples, and the other half into a gravy boat.
Serve immediately on the table.
