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Ingredientes
- 1 Tbsp. Lemon juice
- 1/2 c. Spinach, cooked and squeezed
- 1 x Egg white
- 1 c. Heavy cream
- 1/4 lb Mushrooms, sliced
- 1 c. Fish stock
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 3 x Egg yolks
- 2 x Shallots, minced
- 1/4 c. Dry white wine
- Â Â Salt and pepper to taste
- 1 pch Nutmeg
- 12 x Filets of Sole
- 12 lrg Shrimps, cleaned
Direcciones
- Season 12 half-filets with lemon, salt and pepper. Set aside in the refrigerator. In a food processor process the rest of the fish 30 seconds.
- Add in the spinach, salt, pepper and nutmeg, and process another 30 seconds.
- Pour the egg white through the feeding tube, still processing, and process 10 seconds. Refrigerate2 hrs.
- Stir 2 Tbsp of the cream into the chilled spinach mousse. Put 1 Tbsp of the mousse into each filet of fish, place 1 shrimp on top and roll it up. Place rolls standing in a buttered baking dish, pour wine, cover with foil, and bake in a pre-heated 350 degrees oven for 25 min.
- Meanwhile prepare the sauce. Cook the shallots and mushrooms in the butter till all liquid has evaporated. Season with salt and pepper. Stir in the flour and cook for 1 minute. Pour in the fish stock stirring till thick.
- Stir egg yolks into cream and add in to sauce, stirring. Bring to a boil and pour around fish. Serve with mashed potatos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 200 | |
| Calories from Fat 112 | 56% |
| Total Fat 12.68g | 16% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 234mg | 10% |
| Potassium 366mg | 10% |
| Total Carbs 3.99g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.52g | 0% |
| Protein 15.69g | 25% |
