Sole And Scallop Spirals Recipes

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

SOLE WITH SHRIMP SAUCE

Steps:

• Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.

SPIRALIZED SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter.
• Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir with a wooden spoon to make a paste. Cook until the flour mixture begins to toast, about 1 minute. Add 4 of the sage leaves and let them sizzle for a minute, then whisk in the half-and-half, nutmeg, 2 teaspoons salt and several grinds of pepper. Bring to a simmer over low heat and cook until slightly thickened, 4 to 5 minutes. Remove and discard the sage leaves, then pour 1/2 cup sauce in the bottom of the prepared baking dish and spread to coat. Sprinkle with 1/2 cup each of the Cheddar and Monterey jack.
• Trim the ends from the potatoes so they will fit on a spiral slicing machine. Use the plain blade to slice a potato into a long ribbon. Pick up one end of the potato and let it spiral back onto itself in a neat pile. Tuck the spiralized potato into a corner of the baking dish, with the neat ruffly edge sticking up. Place a second potato next to the first potato, separating them with 2 of the sage leaves. Place 2 potatoes side by side in the middle of the baking dish, separating them with 2 of the sage leaves. Then place the remaining 2 potatoes and 2 sage leaves in the other corners of the baking dish, so you end up with 3 rows of 2 potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup each Cheddar and Monterey jack. Cover the dish with foil, tenting it so it doesn't touch the cheese.
• Bake for 1 hour. Remove the foil and continue to bake until browned and bubbly and the edges of the potatoes are crispy, 20 to 25 minutes more. Let rest for 5 minutes before serving.

SCALLOP AND SOLE MOUSSELINES

Steps:

• Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.
• Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered - still in ice bath - until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.
• Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.
• Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

SCALLOP AND SOLE RAGOUT

Steps:

• Place the stock in a small saucepan and boil until it is reduced by two-thirds. Hold in a warm spot.
• Cut the sole across the fillet into strips about three-quarters of an inch across. Slice the scallops in half horizontally. Set aside.
• Cut the carrot, leek and celeriac into julienne strips about one inch by an eighth of an inch. Remove the stems from the mushrooms and thinly slice the caps.
• Over medium-low heat, place the butter and half the Vouvray in a wide, shallow saucepan with a thick bottom or a skillet. When the butter is melted, add the carrot, leek and celeriac and cook until they're al dente, about five minutes. Add the mushrooms and season lightly with salt and pepper to taste.
• Lay the sole strips over the vegetables and sprinkle with the remaining Vouvray and the fish stock. Season lightly again. Cover the pan and cook over medium heat for two minutes. Add the scallops and cook two minutes longer. The seafood should just turn white. Using a slotted spoon, transfer the fish and scallops to a warm plate. Add the cream and basil to the pan and boil vigorously until the sauce thickens. With the slotted spoon, remove the vegetables to the plate. Taste and season with salt, pepper and lemon juice to taste.
• Serve on large plates, arranging the fish, scallops and vegetables attractively, then spooning the sauce over.

SCALLOPS WITH SHALLOTS

Steps:

• Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
• Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
• When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.