Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds pacific sole fillets

  3. salt

  4. paprika

  5. 1/2 cup chopped onion

  6. 2 cloves garlic -- minced

  7. 2 tablespoons butter

  8. 1 cup dry white wine

  9. 4 tomatoes; peeled -- seeded

  10. coarsely chopped 1 cup water

  11. 1/2 cup chopped fresh mushrooms

  12. 1/4 cup chopped fresh parsley

  13. 2 teaspoons sugar

  14. 1 cube vegetable bouillon

  15. 1 tablespoon cornstarch

  16. 2 tablespoons cold water

  17. --bulgur stuffing--

  18. 1 1/2 cups water

  19. 1 chicken bouillon cube

  20. 1/8 teaspoon salt

  21. 1/3 cup cracked wheat bulgur

  22. 1 teaspoon butter

  23. 13 cups chopped mushrooms

  24. 1/4 cup chopped celery

  25. 2 tablespoons chopped onion

Instructions Jump to Ingredients ↑

  1. 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, sauté 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.


  3. 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 sauté 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.

  4. A West Coast Fisheries Development Foundation recipe.


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