Sole Filets Stuffed with Spinach Mousse and Shrimp
Delight your taste buds with this exquisite recipe for Sole Filets Stuffed with Spinach Mousse and Shrimp. Perfect for an elegant dinner, this dish features tender sole filets wrapped around a rich and creamy filling made with baby spinach, cream cheese, and succulent shrimp. Seasoned with garlic, lemon, and a hint of white wine, these savory rolls are baked to perfection, offering a dish that's as sophisticated as it is flavorful. The spinach mousse adds a velvety texture, while the fresh shrimp brings a delicate sweetness to each bite. Ready in under an hour, this impressive seafood masterpiece is surprisingly easy to prepare and pairs beautifully with steamed vegetables or rice for a complete, gourmet meal experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces sole filets
- 150 grams baby spinach
- 100 grams cream cheese
- 150 grams raw shrimp (peeled, deveined, and chopped)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 50 milliliters heavy cream
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 100 milliliters white wine (optional, for steaming)
Instructions
Preheat your oven to 180°C (350°F).
In a large pan, melt 1 tablespoon of butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Add the spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a food processor, combine the cooked spinach, cream cheese, and egg. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Blend until smooth to create the spinach mousse.
Fold the chopped shrimp into the spinach mousse mixture.
Lay out the sole filets on a clean surface. Lightly season both sides of the filets with a sprinkle of salt and pepper.
Spoon an even layer of the spinach mousse mixture onto the center of each filet. Roll each filet gently to enclose the filling.
Secure the rolls with toothpicks if necessary to hold their shape.
Prepare a baking dish or skillet by adding 1 tablespoon of butter and spreading the lemon juice and white wine (if using) at the bottom for steaming.
Place the stuffed sole filets seam-side down in the dish. Cover with aluminum foil to keep in the moisture.
Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flaky.
Carefully remove the toothpicks from the filets, if used, before serving.
Serve the stuffed sole filets immediately with your choice of sides, such as steamed vegetables or rice.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 21.5 mcg | 107% | |
| Calcium | 416 mg | 32% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
