Shrimp & Scallion Stuffed Sole
with DHC Lemony Dill Seasoning
Ingredients (serves 4)
1 tablespoon DHC Lemony Dill Seasoning
1 tablespoon DHC Núñez de Prado Extra Virgin Olive Oil
1/4 cup zucchini, diced
1/4 cup scallions, chopped
4 ounces shrimp, peeled and deveined
1 tablespoon bread crumbs
4 fillets of sole, 3 to 4 ounces each
1 cup white wine
1/4 cup crème fraiche or sour cream
Empty Lemony Dill Seasoning mix packet into a bowl and stir to evenly distribute the herbs. Measure out 1 tablespoon and seal the remainder for a future use. In a deep sauté pan with a lid, heat the olive oil over medium heat. Sauté the zucchini until soft, then add the scallions and shrimp and cook until shrimps turn opaque. Transfer to a small bowl and stir in the bread crumbs and the dry seasoning mix.
Lay the fish fillets on a prep surface and lightly salt. Place 1/4 of the shrimp mixture in the middle of each fillet. Wrap the thicker end of the fillet over the stuffing while folding the thinner end over to meet and cover the first. Secure each fillet with a toothpick.
Place the 4 stuffed fish fillets back in the sauté pan. Pour in the wine and bring to a boil, then cover and reduce heat to a simmer. Cook for about 12 minutes or until the fish turns opaque. Remove the stuffed fillets to a warm plate. Boil the remaining liquid until it reduces to 1/4 cup. Remove from heat and stir in the crème fraiche. Garnish each portion with 2 tablespoons of the mixture and serve.