Mushroom Stuffed Sole: An Elegant & Easy Seafood Dinner with Savory Duxelles
As the anticipation for spring’s bounty of fresh, wild-caught fish builds, there’s no need to wait for a spectacular seafood dinner. A true culinary gem, the versatile fillet of sole, is always in season and offers a more economical option compared to many other fresh seafood varieties. But what’s the best way to transform these delicate, thin, flat fillets into something extraordinary? The answer lies in a sophisticated yet simple technique: stuffing, rolling, and baking them to create a delectable meal. This recipe for mushroom stuffed sole promises an elegant and incredibly flavorful dinner that’s surprisingly easy to achieve, perfect for any night of the week or a special occasion.
Crafting the Heart of the Dish: Mushrooms Duxelles
The secret to this dish’s profound flavor lies in its exquisite mushroom filling, known as duxelles. This classic French-inspired mixture is a culinary marvel, transforming humble mushrooms into a rich, earthy, and highly aromatic paste. Duxelles is prepared by finely chopping mushrooms and sautéing them slowly in a touch of butter with aromatic shallots, pungent garlic, and fragrant fresh thyme until all their moisture has evaporated, intensifying their flavor dramatically. Its deep, savory profile is the ideal complement to the mild, flaky texture of sole.
Beyond this recipe, duxelles is incredibly versatile. I’ve previously shared a recipe for an easy duxelles mix, which proved invaluable during the holidays. It served beautifully as an appetizer spread, and I stirred it into creamy risotto and fluffy quinoa for added depth. The wonderful thing about duxelles is that it can be made in advance, allowing you to prepare a batch and use it throughout the week in various dishes, including this delightful stuffed sole. For this particular recipe, a half batch, typically made with about 8 ounces of mushrooms, is perfectly sufficient.
Preparing Your Elegant Stuffed Sole with Mushroom Filling
The journey to creating this gourmet dish begins with the mushroom filling. For optimal flavor and texture, prepare your duxelles first. You can refer to my detailed duxelles recipe here, or simply follow these key steps: finely chop 8 ounces of mushrooms (a food processor makes quick work of this task), then sauté them in a pan with a tablespoon of butter, minced shallots, garlic, and your chosen fresh herbs like thyme or parsley. Cook until the mushrooms have released all their moisture and become deeply caramelized and intensely flavorful. Once cooked, allow the duxelles to cool to around room temperature, or slightly warmer, before proceeding with the stuffing process. This ensures easier handling and prevents the fish from cooking unevenly.
Once your savory mushroom duxelles is ready and cooled, it’s time to prepare the sole fillets. Lay each sole fillet smooth side down on a clean cutting board. This orientation ensures that the more attractive, cooked side will be facing up after baking. Drizzle half of your olive oil evenly over the fillets, then season them lightly but thoroughly with a sprinkle of salt and freshly ground black pepper. This initial seasoning is crucial for building layers of flavor in the fish itself.
Next, spoon about 1 ½ tablespoons of the cooled mushroom filling onto one end of each fillet. Gently spread the duxelles evenly across the fillet, leaving a small border at the edges. Starting from the end with the filling, carefully roll each fillet into a neat, compact package. The goal is a snug roll that will hold its shape during baking. This creates an elegant presentation and ensures that every bite offers a perfect balance of delicate fish and rich mushroom flavor.
With your sole fillets beautifully rolled, carefully place them, seam side down, into a small baking dish that has been lightly greased or sprayed with non-stick cooking spray. This prevents sticking and helps them maintain their shape. Now, pour about ¼ cup of dry white wine over the rolled fillets in the baking dish. The wine will add a subtle acidity and moisture, creating a light sauce as it bakes. Follow this with a generous squeeze of fresh lemon juice, which brightens the flavors and enhances the freshness of the fish. Drizzle the remaining olive oil over the top and add another light sprinkle of salt and pepper to season the exterior. To ensure even cooking and retain moisture, cover the dish tightly with aluminum foil.
Bake the stuffed sole in a preheated oven at 400°F (200°C) for approximately 12-15 minutes. The exact baking time can vary depending on the thickness of your sole fillets and the efficiency of your oven. The key is to bake until the fish is opaque and flaky, and the mushroom filling inside is thoroughly heated through. For an accurate measure of doneness and food safety, use a digital thermometer: the internal temperature of the thickest part of the fish should reach 145°F (63°C). Overcooking will dry out the delicate sole, so keep a close eye on it. Once cooked, remove from the oven, uncover, and prepare for serving.
A Pro Tip for Cooking with Wine
When incorporating wine into your cooking, a crucial piece of advice is to steer clear of anything labeled “cooking wine.” These products are often of inferior quality, contain unnecessary additives like salt, and are generally placed in the vinegar aisle for a reason. Instead, invest in small, individual-sized bottles of dry white wine from the regular wine section of your grocery store. These “airline-sized” bottles often come in convenient 4-packs, are relatively inexpensive, and offer a much better quality of wine. They are ideal for recipes that require just a small amount, like the ¼ cup needed for this dish. What you don’t use can be resealed with its cap and stored in the refrigerator for future culinary endeavors, eliminating the need to open a full-sized bottle. If you prefer not to use wine at all, a perfectly acceptable substitute is a mixture of half fresh lemon juice and half water, or a light fish or vegetable broth. This ensures you still get a lovely depth of flavor without the alcohol.
To serve your exquisite Mushroom Stuffed Sole, transfer the rolls gently to serving plates. Garnish with a final squeeze of fresh lemon juice, which will awaken all the flavors, and a sprinkle of vibrant fresh chopped parsley for a pop of color and herbaceous freshness. This dish pairs wonderfully with simple sides such as roasted asparagus, steamed green beans, a light wild rice pilaf, or a crisp garden salad. Its elegant presentation makes it ideal for entertaining, while its straightforward preparation makes it a fantastic option for a satisfying weeknight meal. Enjoy this flavorful and surprisingly simple gourmet experience!
📖 Recipe: Mushroom Stuffed Sole
Mushroom Stuffed Sole
By Sally Cameron
Pin Recipe
Ingredients
- A half recipe of Mushrooms Duxelles
- 12 ounces small thin fillets of sole
- 1 tablespoon olive oil divided use
- ¼ cup dry white wine
- Salt and pepper to taste
- Half of a lemon
- 1 tablespoon fresh chopped parsley for garnish optional
Instructions
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Pre-heat your oven to 400°F (200°C). While the oven is heating, lay the sole fillets smooth side down on a clean cutting board. Drizzle half of the olive oil over the fillets, then season them generously with a sprinkle of salt and freshly ground black pepper.
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Place approximately 1 ½ tablespoons of the mushroom filling onto one end of each fillet, spreading it out evenly. Carefully roll each fillet into a neat, tight package. Arrange the rolled fillets, seam side down, in a small baking dish that has been lightly sprayed with non-stick cooking spray or drizzled with a little olive oil. Pour the dry white wine into the dish, drizzle the fillets with the remaining olive oil, and sprinkle with a bit more salt and pepper. Cover the dish tightly with aluminum foil.
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Bake for approximately 12-15 minutes. Baking time will vary based on your oven and the thickness of the fillets. To ensure they are perfectly cooked, use a digital thermometer; the internal temperature of the stuffed fillets should reach 145°F (63°C). To serve, squeeze fresh lemon juice over the top for brightness and sprinkle with fresh chopped parsley, if desired.