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1-1/4 pounds (560g) shrimp (16-20 count),
peeled and deveined
2 bunches tender, fresh chives
1/3 cup (80ml) Italian parsley leaves
6 green onions, trimmed to 5 inches
(12cm) , then cut in 1-inch (2.5cm)
lengths
1 2-inch (5cm) piece of fresh ginger,
peeled, cut in 1/2-inch (1.25cm) pieces
6 ounces (170g) French bread,
cut into 1-inch (2.5cm) cubes
2 tablespoons (30ml) unsalted butter
1-1/2 tablespoons (20ml) low-sodium tamari
or soy sauce
3/4 teaspoon (4ml) freshly ground black
pepper
1-1/2 pounds (680g) sole (six 4-ounce
[110g] fillets), skinless
3/4
cup (185ml) dry vermouth or white wine
3/4 cup (185ml) heavy cream
Nutritional analysis per serving:
Calories 444 (from fat 39%) • pro. 44g • carbo. 20g • fat 18g
sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g
Shrimp & Ginger Stuffed Sole
Pleasing to the palate and to the eye, this dish is mostly do-ahead,
making it perfect for entertaining.
Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce.
Cut along the vein line to within 1/2-inch (1.25cm) of the tail to butterfly 6 of the shrimp; reserve and
refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet and
freeze for 20 minutes.
Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch (2.5cm)
lengths; refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16
chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the
machine running, drop the ginger down the small feed tube and process 10 seconds to chop. Add the
green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green onion mix-
ture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and reserve. Pulse
to chop the partially frozen shrimp, 20 to 30 times. There should be no pieces of shrimp larger than 1/2
an inch (1.25cm). Remove and refrigerate.
In a 3-1/2 quart (3.5L) sauté pan, melt the butter over medium heat. Add the parsley, ginger and green
onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper; toss
to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in the
reserved chopped shrimp and just enough water to help the mixture hold together. Lightly butter a 13 x
9 x 2-inch (33 x 22 x 5cm) baking dish. Cut a sheet of waxed paper or parchment 15 inches (37.5cm)
long; lightly butter the paper.
Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 8 equal portions.
Loosely pack each portion and place one portion in the center of each fillet. Fold the two long ends of
the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives together, using a double
knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends together over the top
and tie. Place in prepared baking dish. Repeat with the remaining sole and stuffing. The dish may be
done ahead to this point, 8 hours ahead, covered with plastic wrap and refrigerated. If refrigerated, let
sit at room temperature for 15 minutes before continuing. Preheat the oven to 400° F (205°C).
Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for 20 min-
utes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each sole bundle.
Recover and continue to bake. Transfer the sole to a warmed serving platter and cover loosely. Strain
the cooking liquid into a 2 quart (2L) Windsor pan, and reduce by half over high heat. Add the heavy
cream, and reduce by half again. To serve, nap the sauce over and around the sole, then sprinkle with
the reserved chopped chives.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 39