Sole Turbans Provencale
Submitted by gaby
Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.
YIELD
6 servingsPREP
20COOK
READY
Think of these as little edible gifts from the south of France.
Each sole fillet gets wrapped around a mound of bulgur stuffing made with mushrooms, celery, and onion, then secured with a toothpick to hold its turban shape.
The turbans poach gently in a fragrant sauce of fresh tomatoes, white wine, garlic, and more mushrooms. Fifteen to twenty minutes of simmering and the fish flakes apart while the bulgur soaks up all those Provencal flavors.
The poaching liquid gets reduced and thickened into a glossy sauce that spoons beautifully over each turban on the serving platter.
Kitchen Tips
- Fold the fillets with the ends overlapping on the bottom so the turban sits stable in the pan. The toothpick is insurance, not structure.
- The bulgur stuffing can be made a day ahead and refrigerated. Cold stuffing actually holds its shape better when you’re wrapping the fillets.
- Don’t let the poaching liquid boil hard. A gentle simmer keeps the fish intact. Vigorous bubbling will tear those delicate fillets apart.
Ingredients
Directions
Thaw fillets if frozen.
Rinse fillets with cold water; pat dry with paper towels.
Sprinkle each fillet lightly with salt and paprika.
Spoon small mound of Bulgur Stuffing onto center of each fillet.
Fold ends toward center, over stuffing, to form turban.
Secure with wooden toothpick; set aside.
In large skillet, over medium heat, sauté onion and garlic in butter until onion is tender but not brown.
Add wine.
Stir in tomatoes, 1 cup water, mushrooms, parsley, sugar and bouillon; bring to boil.
Add turbans; reduce heat.
Cover and simmer for 15 to 20 minutes, or until fillets flake easily when tested with a fork.
Transfer turbans to warm serving platter, reserving poaching liquid.
Cover turbans and keep warm.
Bring poaching liquid to boil, uncovered.
Continue cooking until liquid is slightly reduced.
Combine cornstarch and cold water, blend well.
Add to reduced liquid, stirring constantly until mixture is thickened.
Spoon sauce over fillets.
Garnish with sliced mushrooms.
Makes 6 to 8 servings.
BULGUR STUFFING: In small saucepan, bring water, bouillon and salt to boil; add bulgur.
Reduce heat; cover and simmer for 20 minutes, or until water is absorbed and bulgur is tender.
In small skillet, melt butter.
Add vegetables and sauté until onion is tender but not brown.
Stir in cooked bulgur.
Makes approximately 1½ cups stuffing, or enough for 2 pounds of fish fillets.
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