Recipes

Stuffed Sole Fillets

Elegant stuffed sole fillets, perfect for your festive occasion

4 people

45 minutes

  • 150g Cocovite scrambled egg mix
  • 6 double sole fillets
  • 170g grey shrimp
  • 30g roasted pine nuts
  • 20g sage
  • 15ml milk or cream
  • 60g fennel
  • Fish velouté
  • Salt and pepper

Start by finely chopping the shrimp, fresh sage, and fennel. Mix these ingredients in a bowl along with the Cocovite scrambled egg mix and the chopped pine nuts to create a homogeneous mixture. Season with salt and pepper to taste. Take the sole fillets and place them skin-side up on a clean work surface. Spoon a portion of the shrimp filling onto each fillet and carefully fold them closed, ensuring the filling is securely enclosed within the fillet.

Place the stuffed sole fillets in a steam oven or steamer basket and steam them for ten minutes at 130°C on the combi setting. This ensures a juicy and tender result. Serve the sole fillets warm, drizzled with a creamy velouté sauce of your choice.

  • Briefly toast the pine nuts in a dry pan before chopping them. This adds a subtle, nutty flavor to the filling.
  • Use a toothpick or kitchen twine to secure the sole fillets tightly during steaming, preventing the filling from escaping. Be sure to remove them before serving.

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