Christy emailed me this recipe back in April, 2008. It's not on the menu
tonight but it will be this weekend. We shared a love of the same types of
foods. Fish, shrimp, seafood. And spinach! <G> She couldn't eat spinach
or many other iron rich vegetables due to her hemachromatosis, but she loved
them those green veggies all the same. I miss talking with her. She was a
bright light which will never be extinguished.

Baked Stuffed Sole with Shrimp Sauce

6 Tbs. butter
1/4 cup all-purpose flour
2 cups milk
1 tsp. sea salt
approximately ½ tsp. white pepper
1 lb. spinach
4 sole fillets
1/2 lb. pre-cooked cocktail shrimp
1/2 cup chicken stock or chicken broth
1 Tbs. tomato paste
Pinch of cayenne (ground red) pepper
Fresh minced chives

Preheat oven to 375°F. Lightly butter an 8-by-12-inch baking dish.

In a saucepan over medium-low heat, melt the butter. Stir in the flour to
make a roux and cook, stirring constantly, for 2 to 3 minutes; do not let
the mixture color. Gradually whisk in the milk. Increase the heat to medium
and bring the mixture to a simmer, whisking frequently. Adjust the heat to
maintain a low simmer and cook, whisking frequently, until thickened into a
white sauce, about 10 minutes. Whisk in the 1 tsp. salt and white pepper to
taste. Cover and set aside.

Place the spinach in a small stockpot and set over medium heat. Cover and
cook until wilted, about 3 minutes. Empty into a colander and run cold water
over the spinach to cool. In small handfuls, squeeze as much water from the
spinach as possible. Using a chefs knife, chop the spinach finely. Transfer
to a bowl and stir in 1/2 cup of the white sauce. Taste and adjust
seasonings.

Lay the sole fillets on a cutting board. Check the fish for bones, removing
and discarding any you find. Spoon one-fourth of the spinach mixture onto
the center of each fillet, and fold the 2 ends of the fillet over the top of
the spinach. Using a metal spatula, transfer each fillet, seam side down, to
the buttered baking dish.

In a blender, combine all but 1/4 cup of the shrimp, the remaining white
sauce, the stock and the tomato paste and puree until smooth. Transfer to a
bowl and season with salt and cayenne to taste.

Pour the sauce over the sole and bake until the fish is opaque throughout,
about 15-20 minutes. Sprinkle the remaining shrimp on top of the fish and
bake for 5 minutes more. Sprinkle with snipped chives and serve immediately.
Serves 4

Jill (courtesy of our lost friend, Christine Tipton)

In article >,
"jmcquown" > wrote:

> Christy emailed me this recipe back in April, 2008. It's not on the menu
> tonight but it will be this weekend. We shared a love of the same types of
> foods. Fish, shrimp, seafood. And spinach! <G> She couldn't eat spinach
> or many other iron rich vegetables due to her hemachromatosis, but she loved
> them those green veggies all the same. I miss talking with her. She was a
> bright light which will never be extinguished.
>
> Baked Stuffed Sole with Shrimp Sauce
>
> 6 Tbs. butter
> 1/4 cup all-purpose flour
> 2 cups milk
> 1 tsp. sea salt
> approximately ½ tsp. white pepper
> 1 lb. spinach
> 4 sole fillets
> 1/2 lb. pre-cooked cocktail shrimp
> 1/2 cup chicken stock or chicken broth
> 1 Tbs. tomato paste
> Pinch of cayenne (ground red) pepper
> Fresh minced chives
>
> Preheat oven to 375°F. Lightly butter an 8-by-12-inch baking dish.
>
> In a saucepan over medium-low heat, melt the butter. Stir in the flour to
> make a roux and cook, stirring constantly, for 2 to 3 minutes; do not let
> the mixture color. Gradually whisk in the milk. Increase the heat to medium
> and bring the mixture to a simmer, whisking frequently. Adjust the heat to
> maintain a low simmer and cook, whisking frequently, until thickened into a
> white sauce, about 10 minutes. Whisk in the 1 tsp. salt and white pepper to
> taste. Cover and set aside.
>
> Place the spinach in a small stockpot and set over medium heat. Cover and
> cook until wilted, about 3 minutes. Empty into a colander and run cold water
> over the spinach to cool. In small handfuls, squeeze as much water from the
> spinach as possible. Using a chefs knife, chop the spinach finely. Transfer
> to a bowl and stir in 1/2 cup of the white sauce. Taste and adjust
> seasonings.
>
> Lay the sole fillets on a cutting board. Check the fish for bones, removing
> and discarding any you find. Spoon one-fourth of the spinach mixture onto
> the center of each fillet, and fold the 2 ends of the fillet over the top of
> the spinach. Using a metal spatula, transfer each fillet, seam side down, to
> the buttered baking dish.
>
> In a blender, combine all but 1/4 cup of the shrimp, the remaining white
> sauce, the stock and the tomato paste and puree until smooth. Transfer to a
> bowl and season with salt and cayenne to taste.
>
> Pour the sauce over the sole and bake until the fish is opaque throughout,
> about 15-20 minutes. Sprinkle the remaining shrimp on top of the fish and
> bake for 5 minutes more. Sprinkle with snipped chives and serve immediately.
> Serves 4
>
> Jill (courtesy of our lost friend, Christine Tipton)

Thanks for posting this, Jill; it's certainly a Kili-style recipe. I
miss her so much. Rest in peace, dearest Christy.

Victoria

On Jan 23, 7:07*pm, "jmcquown" > wrote:
> Christy emailed me this recipe back in April, 2008. *It's not on the menu
> tonight but it will be this weekend. *We shared a love of the same types of
> foods. *Fish, shrimp, seafood. *And spinach! <G> *She couldn't eat spinach
> or many other iron rich vegetables due to her hemachromatosis, but she loved
> them those green veggies all the same. *I miss talking with her. *She was a
> bright light which will never be extinguished.
>
> Baked Stuffed Sole with Shrimp Sauce
>
> 6 Tbs. butter
> 1/4 cup all-purpose flour
> 2 cups milk
> 1 tsp. sea salt
> approximately ½ tsp. white pepper
> 1 lb. spinach
> 4 sole fillets
> 1/2 lb. pre-cooked cocktail shrimp
> 1/2 cup chicken stock or chicken broth
> 1 Tbs. tomato paste
> Pinch of cayenne (ground red) pepper
> Fresh minced chives
>
> Preheat oven to 375°F. Lightly butter an 8-by-12-inch baking dish.
>
> In a saucepan over medium-low heat, melt the butter. Stir in the flour to
> make a roux and cook, stirring constantly, for 2 to 3 minutes; do not let
> the mixture color. *Gradually whisk in the milk. Increase the heat to medium
> and bring the mixture to a simmer, whisking frequently. Adjust the heat to
> maintain a low simmer and cook, whisking frequently, until thickened into a
> white sauce, about 10 minutes. Whisk in the 1 tsp. salt and white pepper to
> taste. Cover and set aside.
>
> Place the spinach in a small stockpot and set over medium heat. Cover and
> cook until wilted, about 3 minutes. Empty into a colander and run cold water
> over the spinach to cool. *In small handfuls, squeeze as much water from the
> spinach as possible. Using a chefs knife, chop the spinach finely. *Transfer
> to a bowl and stir in 1/2 cup of the white sauce. *Taste and adjust
> seasonings.
>
> Lay the sole fillets on a cutting board. *Check the fish for bones, removing
> and discarding any you find. Spoon one-fourth of the spinach mixture onto
> the center of each fillet, and fold the 2 ends of the fillet over the top of
> the spinach. Using a metal spatula, transfer each fillet, seam side down, to
> the buttered baking dish.
>
> In a blender, combine all but 1/4 cup of the shrimp, the remaining white
> sauce, the stock and the tomato paste and puree until smooth. Transfer to a
> bowl and season with salt and cayenne to taste.
>
> Pour the sauce over the sole and bake until the fish is opaque throughout,
> about 15-20 minutes. *Sprinkle the remaining shrimp on top of the fish and
> bake for 5 minutes more. Sprinkle with snipped chives and serve immediately.
> Serves 4
>
> Jill (courtesy of our lost friend, Christine Tipton)

Sounds delicious! Somewhere she must be smiling to still be
contributing...