Sole Turbans Provencal
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pacific sole fillets
                        salt
                        paprika
     1/2  cup           chopped onion
   2      cloves        garlic -- minced
   2      tablespoons   butter
   1      cup           dry white wine
   4                    tomatoes; peeled -- seeded
                        coarsely chopped
   1      cup           water
     1/2  cup           chopped fresh mushrooms
     1/4  cup           chopped fresh parsley
   2      teaspoons     sugar
   1      cube          vegetable bouillon
   1      tablespoon    cornstarch
   2      tablespoons   cold water
                        -----bulgur stuffing-----
   1 1/2  cups          water
   1                    chicken bouillon cube
     1/8  teaspoon      salt
     1/3  cup           cracked wheat bulgur
   1      teaspoon      butter
  13      cups          chopped mushrooms
     1/4  cup           chopped celery
   2      tablespoons   chopped onion
 

Preparation:

Thaw fillets if frozen. Rinse fillets with cold water; pat dry with paper towels. Sprinkle each fillet lightly with salt and paprika. Spoon small mound of Bulgur Stuffing onto center of each fillet. Fold ends toward center, over stuffing, to form turban. Secure with wooden toothpick; set aside. In large skillet, over medium heat, sauté onion and garlic in butter until onion is tender but not brown. Add wine. Stir in tomatoes, 1 cup water, mushrooms, parsley, sugar and bouillon; bring to boil. Add turbans; reduce heat. Cover and simmer for 15-20 minutes, or until fillets flake easily when tested with a fork. Transfer turbans to warm serving platter, reserving poaching liquid. Cover turbans and keep warm. Bring poaching liquid to boil, uncovered. Continue cooking until liquid is slightly reduced. Combine cornstarch and cold water, blend well. Add to reduced liquid, stirring constantly until mixture is thickened. Spoon sauce over fillets. Garnish with sliced mushrooms. Makes 6-8 servings. BULGUR STUFFING: In small saucepan, bring water, bouillon and salt to boil; add bulgur. Reduce heat; cover and simmer for 20 minutes, or until water is absorbed and bulgur is tender. In small skillet, melt butter. Add vegetables and sauté until onion is tender but not brown. Stir in cooked bulgur. Makes approximately 1-1/2 cups stuffing, or enough for 2 pounds of fish fillets. A West Coast Fisheries Development Foundation recipe.