*  Exported from  MasterCook  *
 
                          SOLE TURBANS PROVENCALE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Pacific Sole fillets
                         Salt
                         Paprika
      1/2   c            Chopped onion
    2                    Cloves garlic -- minced
    2       tb           Butter
    1       c            Dry white wine
    4                    Tomatoes -- peeled, seeded
                         -and coarsely chopped
    1       c            Water
      1/2   c            Chopped fresh mushrooms
      1/4   c            Chopped fresh parsley
    2       ts           Sugar
    1                    Cube vegetable bouillon
    1       tb           Cornstarch
    2       tb           Cold water
                         -----BULGUR STUFFING-----
    1 1/2   c            Water
    1                    Chicken bouillon cube
      1/8   ts           Salt
      1/3   c            Cracked wheat bulgur
    1       t            Butter
   13       c            Chopped mushrooms
      1/4   c            Chopped celery
    2       tb           Chopped onion
 
   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, saute 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
   saute 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.
  
 
 
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