Jacques Pepin's Sole Sandwich
This is a playful take on a fish sandwich from Jacques Pepin. The fish acts as the bread, sandwiching a flavorful filling of mushrooms, leeks and sliced scallops.
The flavor is simply out of this world. I saw it being prepared on a Jacques Pepin's cooking show while channel surfing one Sunday afternoon. It is easy to prepare and the sauce is out of this world.
You will be making this dish again and again. I served it with white rice, steamed asparagus, salad greens, and a couple of glasses of white wine. If you like this recipe, check out his cookbook Jacques Pepin's Table. I've liked every recipe I've tried from it so far.
Stuffed Sole Sandwich
- 1 leek
- ½ pound mushrooms
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot
- 4 plum tomatoes
- 2 sole fillets
- 4 large scallops
- 1 cup white wine
- salt and pepper to taste
- 1 piece parchment paper
- Preheat oven to 400° F.
- While the oven is preheating, chop the leek and dice the mushrooms. Finely chop the shallot.
- Chop the tomatoes and then thinly slice the scallops.
- You then want to cut each filet of sole in half so you end up with two thin slices of sole. Be careful when you do this so you don't cut yourself.
- Cut the parchment paper to the size of the pan you will be using. Better to do it now instead of waiting until the last moment.
- Saute leeks & mushrooms in 1 tablespoon of butter and oil until mushrooms are soft and leaks are translucent.
- In an ovenproof saute pan or skillet, add the chopped shallot and tomatoes.
- Place two of sliced sole fillets on top of the shallot & tomatoes. Top each filet slice with mushroom/leek mixture.
- Add a layer of scallop slices and top off with remaining fillets halves. Should look like a fish sandwich.
- Pour wine over fillets.
- Season with salt & pepper.
- Cover and bring to a boil on stove top.
- Remove from heat, uncover and place parchment paper over fillets and place in oven for approximately 10 to 15 minutes until fish is flaky. Remove from pan and keep warm on separate plate.
To Make the Sauce
- Puree remaining pan ingredients with 2 tablespoons of butter with your hand blender, food processor, or blender.
- Season with salt and pepper to taste.
- Plate fillets, top with sauce, and serve.
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