Title: Sole Turbans Provencale
Categories: Fish
Yield: 6 Servings

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	ts	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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