Grilled Clams With Fried Garlic
Clam-stuffed Sole Fillets (Filets de Sole Farcis aux Clams)
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 8skinless, boneless, equal-size fillets of sole or flounder, about 1½ pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- 6tablespoons butter
- ½cup finely chopped onion
- ⅓cup finely chopped green pepper
- ⅓cup finely chopped celery
- ¼cup dry white wine
- ½pint drained shucked littleneck clams
- 1½cups fine fresh bread crumbs
- 1egg, lightly beaten
- ¼cup finely chopped parsley
- Juice of half a lemon
- ¼teaspoon paprika
Preparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
Sprinkle the sole pieces with salt and pepper. Set aside.
- Step 3
Heat two tablespoons of the butter in a small skillet and add the onion, green pepper and celery. Cook, stirring, until the vegetables give up their liquid and the liquid evaporates. Do not brown. Add the wine and cook about a minute.
- Step 4
Meanwhile, put the clams on a flat surface and chop them coarsely. Add the clams to the skillet and stir. Remove from the heat. Add the bread crumbs, egg, parsley, salt and pepper.
- Step 5
Place four of the sole pieces, skinned side down, on a flat surface. Spoon an equal portion of the filling on top of each and smooth it over neatly so that it extends to the edges of the fillets. Cover each fillet piece with a second fillet, this time skinned side up.
- Step 6
Butter a baking dish with one tablespoon of butter and sprinkle with salt and pepper. Place the filled fillets in the baking dish.
- Step 7
Melt the remaining three tablespoons of butter in a small saucepan and add the lemon juice. Pour it over the filled fillets.Hold a sieve over the fillets and sprinkle the paprika through it over the fillets. Brush the fillet tops with the butter in the pan.
- Step 8
Place the fillets in the oven and bake 10 minutes.
Similar Recipes
Clams With Prosciutto
Clams Oreganata (Baked Stuffed Clams)
Bucatini With Red Clam Sauce
Baked Clams
Bruschetta With Chard or Spinach, Poached Egg and Dukkah
One-Pot Chicken and Rice With Caramelized Lemon
Steamed Clams With Garlic-Parsley Butter and Leeks
Flounder With Brown Butter, Lemon and Tarragon
Chowder-Soaked Toast
Simple Steamed Clams or Mussels
Green Garlic and Butter Clams
Clams With Fried Cilantro, Ginger, Garlic and Bacon
Carrot and Leek Frittata With Tarragon
Steamed Clams
Flaky Chicken Hand Pies
Steamed Clams With Spring Herbs
Leek Tart With Oil-Cured Olives
Spinach and Feta Borek
Steamed Clams With Jalapeño Butter
Private Notes
Cooking Notes
This is one of the best recipes on this website. I have made it several times. I used the stuffing to stuff fresh trout, it was delicious and received rave reviews from my guests. On second cooking I added 2 t of fresh sage, about 1 T finely minced celery and 1/2 t Old Bay seasoning to the stuffing. Yum, I think I'll make this again tonight.
Fantastic recipe! To simplify, use a small can of clams, add the clam juice to the wine/veggie mixture. (I left out the green peppers…not a fan.) Just add as much bread crumb as needed to make it thick, but not dry. Use sole, as suggested.
This is one of the best recipes on this website. I have made it several times. I used the stuffing to stuff fresh trout, it was delicious and received rave reviews from my guests. On second cooking I added 2 t of fresh sage, about 1 T finely minced celery and 1/2 t Old Bay seasoning to the stuffing. Yum, I think I'll make this again tonight.
Advertisement