Sole Fillets Stuffed with Mixed Wild Mushrooms and Ricotta Cheese
Sole Fillets Stuffed with Mixed Wild Mushrooms and Ricotta Cheese is a modern British recipe (based on a French original) for a classic dish of rolled sole fillets that are baked with a stuffing of shallots, wild mushrooms, flat-leaf parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Sole Fillets Stuffed with Mixed Wild Mushrooms and Ricotta Cheese.
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Mixed wild mushrooms are the natural choice for this dish, though chanterelles, tawny grisette or orange grisette would also work well. By some accounts, this recipe breaks all the usual culinary conventions by mixing fish with cheese and mushrooms. Of course, the combination of fish and cheese goes back to the Ancient Greeks and the Ancient Romans would pair mushrooms with just about anything.
Ingredients:
4 tbsp olive oil
75g unsalted butter
3–4 shallots, chopped
250g mixed wild mushrooms, chopped
salt and freshly-ground black pepper, to taste
4 tbsp ricotta cheese
12 cooked prawns, coarsely chopped
4 tbsp flat-leaf parsley, finely chopped
8–10 sole fillets (about 125–150g each)
plain flour, for dusting
200ml dry white wine
Method:
Pre-heat your oven o 200C.
Combine the olive oil and 15g of the butter in a frying pan over medium heat. Add the shallots and fry for a few minutes, until softened.
Mix in the mushrooms and half the flat-leaf parsley and fry for about 5 minutes. Turn the mushroom mixture into a bowl and season to taste with salt and freshly-ground black pepper. Now mix in the ricotta cheese, prawns and the remaining parsley.
Arrange the fish fillets on a board dusted with flour then season both sides with a little salt. Spread a generous tablespoon of the mushroom mixture over each fillet then roll the fillets up and secure each one with a toothpick or cocktail stick.
Butter a large oven-proof dish (it will need to hold all the rolls tightly-packed in a single layer. Lay all the rolls next to each other in this dish and pour over the wine.
Dot the surface with the remaining butter then transfer to the centre of your pre-heated oven and bake for 15–20 minutes.
Serve accompanied by the cooking juices and with the remaining flat-leaf parsley scattered on top.
