Pairing the rich umami flavors of shellfish and mushrooms with delicate sole is a winning combination. Choose the largest sole pieces to have enough room for the generous filling.
5-6 oz mixed mushrooms
1 Tbsp butter plus 1 Tbsp olive oil
2 green onions, sliced on a bias
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes, or to taste
2 Tbsp Panko crumbs
2 Tbsp butter plus 1 Tbsp olive oil
1/4 lb sea scallops - about 6, quartered
6 medium shrimp, shelled, deveined and cut in half
2 large sole (or flounder) fillets
Preheat oven to 400F. Chop the mushrooms into evenly-sized (1/4-inch) pieces.
Toss the mushrooms into a large skillet with the butter and oil and brown them up over medium high heat for about 5 minutes. Add the green onion, garlic and red pepper flakes and cook 2-3 more minutes.
Stir in the panko crumbs and remove mushrooms to a bowl.
Add the next set of butter and oil to the pan and let the butter melt.
Add the scallops and shrimp. Stir fry over high heat for about 2-3 minutes, just until the shrimp begins to turn pink.
Fold shellfish together with the mushroom mixture.
Now lay the sole fillets on a clean flat work surface and divide the shellfish in half in a pile at the center of each fillet. Gently fold the end flaps up over the stuffing and flip into an oiled casserole, seam side down. Spray sole with a dash of oil.
Bake in oven about 15 minutes, until the fish is cooked through. Carefully plate the stuffed sole and serve with your favorite sides.
Serves 2.
Cook's Note: I used mixed mushrooms, and you can use whatever fish mushrooms you have on hand, for example button, or shiitake.
5-6 oz mixed mushrooms1 Tbsp butter plus 1 Tbsp olive oil
2 green onions, sliced on a bias
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes, or to taste
2 Tbsp Panko crumbs
2 Tbsp butter plus 1 Tbsp olive oil
1/4 lb sea scallops - about 6, quartered
6 medium shrimp, shelled, deveined and cut in half
2 large sole (or flounder) fillets
Preheat oven to 400F. Chop the mushrooms into evenly-sized (1/4-inch) pieces.
Add the next set of butter and oil to the pan and let the butter melt.
Now lay the sole fillets on a clean flat work surface and divide the shellfish in half in a pile at the center of each fillet. Gently fold the end flaps up over the stuffing and flip into an oiled casserole, seam side down. Spray sole with a dash of oil.
Bake in oven about 15 minutes, until the fish is cooked through. Carefully plate the stuffed sole and serve with your favorite sides.
Serves 2.
Cook's Note: I used mixed mushrooms, and you can use whatever fish mushrooms you have on hand, for example button, or shiitake.
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