Sole Inge-Lise(Sole Stuffed With Shrimp)
Sole Inge-Lise features tender fillets stuffed with shrimp, topped with a rich tomato-mustard sauce, ideal for elegant dinners or special occasions with delicate flavors.
Ingredients
Instructions
- Salt and pepper each fillet to taste.
- Sprinkle each fillet with dill weed.
- Spoon shrimp into approximately the middle of each fillet.
- Roll up each fillet and place in a buttered shallow 2-quart casserole.
- Fasten fillets with toothpicks if necessary.
- Saute chopped green onions in butter until limp.
- Combine heavy cream (or milk) with cornstarch.
- Add tomato paste or catsup and Dijon mustard to the cream mixture.
- Pour the sauce over the fish fillets.
- Refrigerate the casserole if preparing in advance.
- Bring to room temperature before baking at 350°F for 30 minutes.
Tips & Substitutions
For optimal flavor, use fresh shrimp and season the fillets generously with salt and white pepper. If you don’t have Dijon mustard, a whole grain or spicy brown mustard can be a good substitute. Add fresh dill weed for a burst of flavor. If you want a lighter version, consider using half-and-half instead of heavy cream. This recipe is also great with other seafood recipes, so feel free to experiment!
Serving Suggestions
Serve the Sole Inge-Lise with a side of steamed asparagus or a light salad for a refreshing contrast. A creamy risotto or garlic mashed potatoes also complement the dish beautifully. For a complete meal, pair it with a glass of white wine, such as Sauvignon Blanc, which enhances the flavors of the shrimp and mustard. This dish pairs beautifully with Max'S Fish And Veggies(Layered).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes or until heated through. Avoid microwaving, as this can make the sole rubbery. Serve with a fresh squeeze of lemon for added brightness.
Nutrition & Diet Analysis (per serving)
Each serving of Sole Inge-Lise(Sole Stuffed With Shrimp) contains roughly 1194 calories, with 11g protein, 13g carbohydrates, and 122g fat. It is an excellent source of vitamin A (34% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2110mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this dish in advance?
Yes, you can prepare the Sole Inge-Lise in advance and refrigerate it. Just be sure to bring it to room temperature before baking. This makes it perfect for entertaining, allowing you to enjoy time with your guests instead of being stuck in the kitchen.
What can I use instead of sole fillets?
If sole fillets are unavailable, you can substitute with other mild white fish like flounder or tilapia. The cooking time may vary slightly, so check for doneness with a fork to ensure it's cooked through.
Can I freeze the stuffed sole?
While it's best enjoyed fresh, you can freeze the unbaked sole for up to a month. Wrap individual portions tightly in plastic wrap and foil. When ready to cook, thaw in the refrigerator overnight before baking as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).