Ingredients
For 6 people
3 600g soles (have the fillets removed by the fishmonger)
For the stuffing:
250g spinach
1 leek
2 shallots
1 carrot
1 garlic clove
1 sprig of mint
4 sprigs of parsley
15g pine nuts
6 anchovy fillets in olive oil
50g breadcrumbs
5cl milk
2 tablespoons olive oil
50g butter
For the sauce:
500g crawfish
1 onion
1 shallot
50cl dry white wine
2 tablespoons Cognac
20cl cream
2 tablespoons olive oil
30g butter
1 bouquet garni
A pinch of cayenne pepper
Salt and pepper
Instructions:
1. Prepare the crawfish sauce:
Peel the onion, shallot, and carrot. Finely chop them. Heat 20g of butter and olive oil in a frying pan. Sauté the crawfish and mix. When the crawfish is red, flambe with Cognac. Set aside.
In the same frying pan, melt the vegetables over low heat.
2. Shell the crawfish. Crush the shells and add them to the vegetables. Pour 50cl of boiling water and white wine into the pan. Add the bouquet garni, cayenne pepper, salt, and pepper. Boil the mixture and reduce the liquid by half.
3. Prepare the stuffing:
Rinse the spinach, mint, and parsley. Finely chop them. Clean the leek and slice it. Peel the shallots and garlic. Finely chop them. Heat the olive oil in a saucepan and sauté the shallots, garlic, and leek. Add the chopped vegetables and increase the heat to evaporate all the water.
Soak the breadcrumbs in boiling milk, then crush them with a fork. Chop the pine nuts. Cut the anchovy fillets into small pieces. Mix all the stuffing ingredients with a fork. Verify the seasoning with salt and pepper.
4. Dry the sole fillets and spread the green mixture on top. Roll them into small rolls and tie them with cooking twine. Keep them cool. Strain the crawfish preparation, collect the juice, pour it into a saucepan, add the cream and let it cook over very low heat for 20 minutes.
5. Preheat the oven to 240°C. Place the sole fillets in a dish, pour melted butter on top, and cook for 10 minutes. Serve with the sauce, adding the crawfish at the last moment, just to warm them up.