13033 Rice-Stuffed Dates Wrapped in Sole with Sweet and Sour Sauce Serves 8 Wed Aug 06 08:19:03 -0700 2008 Sat Feb 07 23:10:28 -0800 2009 Licensed http://www.chow.com/recipes/13033 Sun, 08 Feb 2009 07:10:28 GMT In this surprising dish, a small strip of sole fillet is wrapped around a date that has been stuffed with a mixture of cooked ground rice, almonds, ginger, and onion, then broiled. The rolls are paired with a sweet and sour sauce of onions and raisins, infused with saffron. In Morocco, a whole fish stuffed with filled dates is a popular way to enjoy this dish.

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  • Heat the olive oil in a nonstick skillet over medium-low heat. Add the onions and raisins. Sauté until the onions are golden.
  • Add the saffron, cinnamon, pepper, sugar, and vinegar. Simmer, stirring occasionally, until the mixture begins to reduce and thickens. (The sauce can be made 1 day in advance.) Just before service, stir in the orange flower water and reserve, warm.
  • Lightly season the fish fillet strips with salt and pepper and reserve.
  • Bring 3 fluid ounces of water to boil, season with a pinch of salt, and quickly stir in the cream of rice. Boil, stirring constantly, for 30 seconds. Remove from the heat. Allow the cream of rice to cool.
  • Add all but 2 tablespoons [30 mL] of the ground almonds, all of the ginger, the sugar, black pepper, and 1 tablespoon [15 mL] of the melted butter. Mix well and stuff each date with about ½ teaspoon [3 mL] of the mixture.
  • Place each stuffed date at 1 end of a strip of fish and roll up to enclose the date, securing each roll with a toothpick. Lightly tap the rolls on a hard surface so they stand upright. Place the rolls in a buttered baking dish, leaving a small amount of space between the rolls.
  • Mix the grated onion with ½ cup [120 mL] of water or fish fumet and pour it into the dish. Avoid pouring the liquid directly on top of the fish rolls. Top each roll with the remaining melted butter, and dust the tops of the rolls with ginger, the remaining almonds, and cinnamon.
  • Bake the fish rolls for 15 minutes at 375°F [190°C], or until the tops begin to turn golden brown and the fish is opaque but moist.
  • Remove the rolls and reserve warm. Pour the pan juices into a small skillet and reduce over high heat.
  • For each serving, place 2 fish rolls on a pool of warm sauce. Spoon the reduced pan juices over each roll. Garnish with toasted almonds and dust with cinnamon.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 3 tablespoons [45 mL] olive oil

    ]]>     1½ pounds [675 g] onions, thinly sliced

    ]]>     5 ounces [140 g] white raisins

    ]]>     ⅛ teaspoon [0.5 mL] saffron threads, crushed

    ]]>     1 teaspoon [5 mL] ground cinnamon

    ]]>     ½ teaspoon [3 mL] black pepper

    ]]>     ¼ cup [60 mL] sugar

    ]]>     ¼ cup [60 mL] white wine vinegar

    ]]>     2 tablespoons [30 mL] orange flower water

    ]]>     16 strips fillet of sole or other delicate-flavored fish, 2 inches [5 cm] by 3 to 4 inches [8 to 10 cm]

    ]]>     Salt and pepper

    ]]>     3 fluid ounces [85 mL] water

    ]]>     Pinch of salt

    ]]>     1½ tablespoons [25 mL] cream of rice

    ]]>     2½ ounces [75 g] ground almonds, lightly toasted until fragrant but not browned

    ]]>     ¼ teaspoon [1 mL] ground ginger

    ]]>     1 teaspoon [5 mL] sugar

    ]]>     ¼ teaspoon [2 mL] ground black pepper

    ]]>     2 tablespoons [30 mL] melted unsalted butter

    ]]>     16 large Medjool dates, pitted with skins left intact

    ]]>     2 tablespoons [30 mL] grated onion

    ]]>     ½ cup [120 mL] water or fish fumet

    ]]>     Ground ginger, for dusting

    ]]>     Ground cinnamon, for dusting

    ]]>     Toasted almonds, for garnish

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