Shrimp Recipes – Stuffed Fillets of Sole

Many delicious shrimp recipes incorporate fish as part of the ingredients. For this particular recipe, we have used a couscous mixture to fill rolled up fillets of sole, but you could use rice or breadcrumbs instead. If you can’t get lemon sole fillets, you could substitute plaice.

Ingredients:
454g lemon sole fillets, skinned
1 tsp olive oil
springs of dill to garnish

For the stuffing:
60g couscous
grated zest of 1 lemon
2 tbsp chopped parsley
2 spring onions, finely chopped
113g peeled cooked shrimps
salt and ground pepper

For the sauce:
1 level tsp cornflour
finely grated zest and juice of 1 lemon
juice of 1 orange
2 tbsp finely chopped tarragon or dill
salt and pepper

First, make the stuffing. Put the couscous in a bowl with 85ml hot water. Stir and leave for about 15 minutes until all the water has been absorbed. Fluff up the couscous with a fork and stir in the lemon zest, parsley, spring onions and shrimps. Season to taste with salt and pepper.

Rinse the sole fillets under running cold water and then apt dry with some kitchen paper. Season lightly with salt and pepper. Place a little of the couscous stuffing on each sole fillet and then roll up lightly.

Arrange the rolled up stuffed sole fillets, trucked ends underneath, in an ovenproof dish. Brush lightly with a little olive oil and cover the dish with some foil. Bake in a preheated oven at gas mark 4 for about twenty minutes until cooked.

Meanwhile, make the sauce. Blend the cornflour with a little cold water to a smooth paste. Mix in the lemon zest and juice, orange juice and herbs. Heat gently, stirring until thickened. Season to taste. Pour over the sole and garnish with dill.

For your shrimp recipes it is much better if you buy fresh shrimp although it can be quite expensive. Recipes in which shrimp is used as part of the filling, as in this particular one, can also taste great with frozen shrimp.