Ingredients Jump to Instructions ↓

  1. 4 4-ounce fillets of grey or lemon sole or flounder

  2. 4 large scallops, washed

  3. Leek and Mushroom Stuffing:

  4. 1 small leek, trimmed, with most of the green left on, thinly sliced, and washed

  5. 2 ounces mushrooms, thinly sliced

  6. 1 tablespoon virgin olive oil

  7. Sauce:

  8. 3 tablespoons chopped shallots

  9. 8 ounces cherry tomatoes, quartered

  10. º teaspoon salt

  11. 1/3 cup dry, fruity white wine

  12. 3 tablespoons unsalted butter

  13. 1 tablespoon chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F. Divide each fillet in half by removing and discarding the small connecting strip of cartilage that runs down the center. Pound the fillets to a thickness of about º inch. Slice each scallop in half horizontally; set aside.

  2. For the stuffing: Place the leek, still wet from rinsing, in a skillet with the mushrooms, oil, and the º teaspoon salt. Cover, and cook over medium heat for 5 to 6 minutes, until the moisture is gone from the pan and the mixture is starting to sizzle. Set aside to cool.

  3. Assembling the ensemble: Pair the fillets by size, matching small with small and large with large. Arrange 4 of the fillets, one from each pair, white side down, on a work surface. Spread the stuffing mixture on top, dividing it equally among the fillets. Cover the stuffing with the scallop slices, then arrange the remaining fillets on top, white side up, and matching the sizes of the fillets on top and bottom.

  4. Sprinkle the shallots and tomatoes evenly in a large ovenproof skillet, and arrange the fillet “sandwiches” on top in one layer. Sprinkle with the º teaspoon salt and add the wine.

  5. Cut a piece of parchment paper the size of the skillet, and lay it on top of the fillets.

  6. Bring the fish to a strong boil on top of the stove, then place them in the oven for 6 to 7 minutes, until they are just cooked through. Reduce the oven temperature to 170 degrees. Using a large, flat spatula, transfer the fillets to an ovenproof platter and place them in the oven to keep warm.

  7. Bring the reserved cooking juices to a boil in the skillet. (You should have 1 º to 1 ? cups; if you have more, boil the mixture until it is reduced to the proper amount.) Transfer the stock and solids to a bowl or large measuring cup, and emulsify them with a hand blender until smooth. Strain, add the butter, and emulsify again with the blender until smooth.

  8. Arrange a portion of fish on each of four individual serving plates, and discard any juices that have collected around the fish on the platter. Coat the fish with the sauce, sprinkle the chives on top, and serve immediately.


Send feedback