Jacques Pepin's Sole Sandwich

This is a playful take on Jacques Pepin's fish sandwich. The fish acts as the bread, sandwiching a flavorful filling of mushrooms, leeks, and sliced scallops.

The flavor is simply out of this world. I saw it prepared on Jacques Pepin's cooking show while channel surfing one Sunday afternoon. It is easy to prepare, and the sauce is out of this world.

You will be making this dish again and again. I served it with white rice, steamed asparagus, salad greens, and a few glasses of white wine. If you like this recipe, check out his cookbook Jacques Pepin's Table. I've liked every recipe I've tried from it so far.

Sole Fish

Sole fish, belonging to the family Soleidae, are a group of flatfish species known for their distinctive appearance, delicate flavor, and tender texture. These demersal fish inhabit sandy or muddy seabeds in coastal waters worldwide, where they camouflage themselves by lying flat on the ocean floor, blending seamlessly with their surroundings.

The Dover sole (Solea sole) stands out for its culinary value among the sole species. Its delicate, sweet flavor and firm yet tender flesh make it a highly sought-after delicacy in gastronomy. The Dover sole is often prepared yet elegantly, either pan-fried in butter or served with light sauces that enhance its natural taste, a testament to its exquisite taste and fine texture.

Sole fish are typically right-eyed, meaning both eyes are located on the right side of their body. This unique anatomical feature allows them to lie flat on the seabed with both eyes facing upwards, enabling them to spot prey and predators more effectively.

Aside from the renowned Dover sole, there are other species of sole to explore, such as lemon sole, European sole, and Pacific sole. Each species offers its regional variations in flavor and availability, adding to the culinary adventure. Sole fillets, with their versatility in the kitchen, can be prepared using various cooking methods, from the classic pan-frying and grilling to the more health-conscious baking and steaming, inspiring culinary creativity.

Whether enjoyed in gourmet restaurants or cooked at home, sole fish continue to be celebrated for their culinary versatility and delicious taste, making them a favorite among seafood lovers worldwide.

Sole Filets

Sole fillets are thin, boneless cuts of fish taken from the underside or "fillet" of a sole fish. Sole fillets are often used in a variety of seafood dishes due to their mild taste and ability to easily absorb flavors from sauces and seasonings. They are commonly pan-fried, baked, or grilled and served with various accompaniments such as lemon, butter, herbs, or sauces.

📖 Recipe

Print Recipe

Stuffed Sole Sandwich

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: American

Servings: 2 servings

Ingredients

1 leek
½ pound mushrooms
3 tablespoons butter
1 tablespoon olive oil
1 shallot
4 plum tomatoes
2 sole fillets
4 large scallops
1 cup white wine
salt and pepper to taste
1 piece parchment paper

Instructions

Preheat oven to 400° F.
While the oven is preheating, chop the leek and dice the mushrooms. Finely chop the shallot.
Chop the tomatoes and then thinly slice the scallops.
You then want to cut each filet of sole in half, resulting in two thin slices of sole. Be careful when you do this so you don't cut yourself.
Cut the parchment paper to the pan size you will be using. It's better to do this now than wait until the last minute.
Saute leeks & mushrooms in 1 tablespoon of butter and oil until mushrooms are soft and leaks are translucent.
Add the chopped shallot and tomatoes in an ovenproof saute pan or skillet.
Place two sliced sole fillets on top of the shallot & tomatoes. Top each filet slice with mushroom/leek mixture.
Add a layer of scallop slices and top off with the remaining fillet halves.
It should look like a fish sandwich.
Pour wine over fillets.
Season with salt & pepper.
Cover and bring to a boil on stove top.
Remove from heat, uncover, and place parchment paper over fillets. Place in oven for approximately 10 to 15 minutes until fish is flaky. Remove from pan and keep warm on a separate plate.

To Make the Sauce

Puree the remaining pan ingredients with 2 tablespoons of butter with your hand blender, food processor, or blender.
Season with salt and pepper to taste.
Plate fillets, top with sauce, and serve.