Vodka-Pepper Stuffed Sole
Notes: Mickey Strang of McKinleyville, California, contributes this recipe. All sole are members of the flounder family. You'll find the largest variety at a fish market. Choices may include petrale, English, sand, and Rex sole, starry flounder, and sand dabs (usually whole). Boned sole fillets vary considerably in size - from 2 to 8 ounces, depending upon the variety. Some fillets are skinned, others aren't, as the skin is very thin and tender. To make this dish, choose thin fillets; thicker pieces will take a bit longer to cook.
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- Calories: 330
- Calories from fat: 27%
- Protein: 34g
- Fat: 10g
- Saturated fat: 5.4g
- Carbohydrate: 12g
- Fiber: 0.7g
- Sodium: 335mg
- Cholesterol: 102mg
- 1 1/2 cups coarse, fresh sourdough bread crumbs
- About 1/2 teaspoon fresh-ground pepper
- 1 teaspoon grated lemon peel
- 2 tablespoons vodka
- 2 tablespoons lemon juice
- 2 tablespoons chopped green onion
- About 2 tablespoons chopped parsley
- 1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes above)
- 2 tablespoons butter or margarine
- 2 tablespoons minced shallots
- 1/2 cup dry white wine
- 1/4 cup vodka
- 1. In a bowl, combine bread crumbs, 1/2 teaspoon pepper, lemon peel, vodka, lemon juice, green onion, and 2 tablespoons parsley.
- 2. Rinse sole and lay pieces flat (if unskinned, skin up) Cover fillets equally with bread mixture and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.
- 3. Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
- 4. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, frequently stir butter and shallots until golden, about 3 minutes. Add wine and vodka. When simmering, ignite (not beneath an exhaust fan or flammable items) and shake pan until flame dies.
- 5. Pour wine sauce over fish and season to taste with salt and pepper. Garnish with chopped parsley.
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