Fish rolls made from sole fillets stuffed with shitake and drizzled with black bean sauce. An elegant dish for any occasion. If sole fillet is not available, you can use cream dory or any white flesh fish.
To cook Shitake stuffed fish fillets; Soak mushrooms in boiling water for 30 minutes. Drain.Cut off and discard mushroom stems. Slice mushroom caps finely and set aside. In a heavy, medium-sized non stick skillet over medium heat, saute ginger and garlic in oil for 30 seconds. Add button mushrooms and saute until almost dry, about 8 minutes. Add shitake mushrooms and cook 1 minutes Remove from heat. Stir in soy sauce and sesame oil. Set aside. Place 1 fillet flat side down on work surface. Place 2 tablespoons filling across widest short end and roll into a cylinder. Repeat until all fillets are filled and rolled. Arrange fillets seam side down in 9 inch glass pie dish. To see complete recipe, continue reading.
How to Make Shitake Stuffed Fish Fillets
Ingredients
For Fish Rolls:
- 8 pieces dried shitake mushrooms
- 1 teaspoon peeled and grated fresh ginger
- 1 clove garlic minced
- 1 teaspoon vegetable oil
- 1/4 kilo button mushrooms finely chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 8 fillets of sole
For the sauce:
- 2 tablespoons salted black beans rinsed, drained and chopped
- 2 tablespoons dry sherry or white wine
- 1 tablespoon soy sauce
- 1 teaspoon peeled and minced fresh ginger
- 1 teaspoon sugar
- 1 clove garlic minced
- 1/2 teaspoon sesame oil
- 1 carrot peeled and thinly sliced
Instructions
How to cook Shitake Stuffed Fish Fillets:
- Soak mushrooms in boiling water for 30 minutes. Drain.Cut off and discard mushroom stems.
- Slice mushroom caps finely and set aside.
- In a heavy, medium-sized non stick skillet over medium heat, saute ginger and garlic in oil for 30 seconds.
- Add button mushrooms and saute until almost dry, about 8 minutes.
- Add shitake mushrooms and cook 1 minutes Remove from heat.
- Stir in soy sauce and sesame oil. ( Maybe prepared 1 day ahead. Cover and refrigerate.) Set aside.
- Place 1 fillet flat side down on work surface. Place 2 tablespoons filling across widest short end and roll into a cylinder.
- Repeat until all fillets are filled and rolled. Arrange fillets seam side down in 9 inch glass pie dish. ( May be done up to 6 hours ahead. Cover and chill. )
- In a small bowl, whisk ingredients for sauce ( except carrot ) and any remaining mushroom filling. Spoon over fish.
- Cook fish in pie dish in covered steamer over medium heat until fish is cooked through, about 12 minutes.
- Transfer fish to plates. Spoon sauce over fish. Garnish with sliced carrots.
