Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Pacific sole fillets Salt Paprika

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 2 Garlic - minced

  4. 2 tablespoons 30ml Butter

  5. 1 cup 237ml Dry white wine

  6. 4 Tomatoes; peeled - seeded Coarsely chopped

  7. 1 cup 237ml Water

  8. 1/2 cup 73g / 2.6oz Chopped fresh mushrooms

  9. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  10. 2 teaspoons 10ml Sugar

  11. 1 Vegetable bouillon

  12. 1 tablespoon 15ml Cornstarch

  13. 2 tablespoons 30ml Cold water Bulgur Stuffing

  14. 1 1/2 cups 355ml Water

  15. 1 Chicken bouillon cube

  16. 1/8 teaspoon 0.6ml Salt

  17. 1/3 cup 78ml Cracked wheat bulgur

  18. 1 teaspoon 5ml Butter

  19. 13 cups 1898g / 66oz Chopped mushrooms

  20. 1/4 cup 27g / 1oz Chopped celery

  21. 2 tablespoons 30ml Chopped onion

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 1-1/2 cups stuffing, or enough for 2 pounds of fish fillets. A West Coast Fisheries Development Foundation recipe.


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