Sole turbans provencale

6 Servings

Ingredients

Quantity Ingredient
2 pounds Pacific Sole fillets
Salt
Paprika
½ cup Chopped onion
2 Cloves garlic; minced
2 tablespoons Butter
1 cup Dry white wine
4 Tomatoes; peeled, seeded and coarsely chopped
1 cup Water
½ cup Chopped fresh mushrooms
¼ cup Chopped fresh parsley
2 teaspoons Sugar
1 Cube vegetable bouillon
1 tablespoon Cornstarch
2 tablespoons Cold water
1½ cup Water
1 Chicken bouillon cube
⅛ teaspoon Salt
⅓ cup Cracked wheat bulgur
1 teaspoon Butter
13 cups Chopped mushrooms
¼ cup Chopped celery
2 tablespoons Chopped onion

Directions

BULGUR STUFFING

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, saute 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 15-20 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 6-8 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 saute until onion is tender but not brown. Stir in cooked bulgur. Makes approximately 1-½ cups stuffing, or enough for 2 pounds of fish fillets.

A West Coast Fisheries Development Foundation recipe.

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