Shrimp Stuffed Sole with Lemon Sauce

By Peter Minakis, Kalofagas.ca- Greek Food and Beyond    Serves 4 

kalofagas.ca Greek Food & Beyond

Arborio rice makes the lemon sauce creamy without the cream!
Ingredients:

•  4 Sole fillets     
• 16 medium-sized Shrimp (21/25 ct.), peeled and deveined, & cut into 2-3 pieces
• 4 Scallions, rough chopped
• 1/4 Cup Parsley, rough chopped
• 1/4 Cup Red Bell Peppers, coarsly chopped
• 1/4 Cup bread crumbs
• 1 tsp. Dijon-style mustard
• 2 Tbsp. Extra virgin Olive Oil
• Sea salt & fresh ground pepper
• Fresh Lemon for sole fillets
• 1/4 Cup White Wine
• extra olive oil to drizzle over fish
• Sweet Paprika

Creamy Lemon Sauce
 (without the cream!)

kalofagas.ca Greek Food & Beyond

• 1 medium white onion, diced
• 1 1/2 Cups of Vegetable Stock (or water)           
• 1/2 Cup Extra-virgin Olive Oil
• 2 Tbsp. Arborio Rice
• 1 Lemon Slice (about 1/2 cm thick)
• sea salt and fresh ground pepper to taste

Preparation:
Preheat oven to 375 degrees.
Rinse the fish fillets & thoroughly pat-dry.
Set aside.
Shrimp Stuffing
In a food processor:
Add scallions, red pepper, parsley, mustard, bread crumbs & olive oil.
Pulse 3-4 times, until blended and holds together well.
Combine the ingredients in a bowl with shrimp.
Season lightly with salt & pepper.
Sole Fillets
Squeeze lemon juice over the fish fillets and season both sides lightly with salt & pepper.
*To roll the fillets, place the outside of the fish facing up. (smooth side, with the skin removed) 
This is the side to spoon the shrimp stuffing onto. This ensures that the sole fillets retain their shape.
The inside of the fillets are placed down. (this is the rough side, where the spine and  bones have been removed)
Spoon the stuffing onto the center of the fillets.
Roll-up the fillets from the wide-end of the fish first. Secure each with a toothpick.

Place rolls in a baking pan, add water around the fish, add the white wine, squeeze lemon juice on top & drizzle with olive oil.
Sprinkle lightly with salt, pepper & sweet paprika.
Bake 25-30 minutes or until all of the fish fillets are opaque.

Lemon Sauce preparation:
In a small saucepan, add the stock, lemon slice & olive oil.
Bring to a boil over medium heat. Reduce to simmer, then add the Arborio Rice.
Stir for a minute, cover & simmer over meduim heat for 15 mins., stirring occasionally. (to prevent sticking)
When the rice is cooked, remove from heat, and remove the sliced lemon. 
In a blender: puree until creamy. Adjust seasoning with salt & pepper & lemon.
Cover and set aside.
When stuffed fish fillets are finished baking, remove the toothpicks
~Serving~
Plate the fish, and spoon sauce over each roll.
Garnish with fresh chopped dill &/or fennel fronds
Serve with green beans and rice pilaf.
The recipe for the green beans can be found at: Kalofagas.ca Greek Food & Beyond