Stuffed Lemon Sole
from "Emeril Live"
recipe by Emeril Lagasse
1 Tbsp olive oil
1/2 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell peppers
kosher salt
cayenne pepper
2 tsp chopped garlic
8 oz rock shrimp
bread crumbs, as needed
2 Tbsp finely chopped parsley leaves
4 fillets lemon sole
Lemon Mayonnaise, recipe follows
Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When the oil
is hot, add the onions, celery, and peppers. Season with salt and cayenne, to taste.
Saute for 2 minutes, or until the vegetables are wilted. Add the garlic and rock
shrimp. Season with salt and cayenne, to taste. Saute for 2 minutes and remove from
the heat. Turn the mixture into a bowl. Stir in enough bread crumbs to bind the
mixture. Add the parsley and reseason, if needed. Let cool. Place the sole, skin
side up, on a cutting board. Cover with the cooled stuffing and roll up jellyroll
style and place in baking dish. Spread lemon mayonnaise over fish rolls. Place
baking dish in oven and bake the fish for 20 to 25 minutes. Remove the fish from the
oven and serve.
Lemon Mayonnaise:
2 lemons, halved
1 large egg*
2 to 3 Tbsp water
1/2 cup olive oil
1/2 cup vegetable oil
1/2 tsp kosher salt
pinch white pepper
Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg
and process for 20 seconds. With the processor running, slowly pour in the olive and
vegetable oils through the feed tube and process until emulsified. Add the salt and
white pepper. Pulse to blend. Adjust the seasoning, to taste, and transfer to an
airtight container. (Mayonnaise will keep refrigerated for up to 24 hours.)
Yield: about 1-1/4 cups
The American Egg Board states: "There have been warnings against consuming raw or
lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella,
a bacteria responsible for a type of foodborne illness. Healthy people need to
remember that there is a very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA
or A eggs. Avoid mixing yolks and whites with the shell..."
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