Stuffed Spinach Sole baked with Allégro Soft Ripened


6 ounces (170 g) Allégro Soft ripened cheese
2 tbsp (30mL .) butter
2 tbsp (30mL ) olive oil
½ cup (125mL ) green onions, minced
1 cup (250mL ) spinach leaves, finely chopped
1/3 cup (80mL ) pine nuts
1 cup (250mL ) diced apples
½ tsp (2.5mL ) salt
¼ tsp (1.2mL ) pepper
1 tbsp (15mL ) fresh thyme, finely chopped
2 tbsp (30mL ) breadcrumbs
8 tsp (40mL ) white vermouth
4 sole filets


Preheat oven to 350ºF (180*C ).
In a non-stick pan, heat butter and oil. Add green onions, spinach leaves and pine nuts. Cook over high heat 3 minutes. Add apples, salt, pepper, thyme, breadcrumbs and vermouth; reduce heat to medium and continue cooking 2 minutes.
Remove from heat.
Meanwhile, place the sole filets in a baking dish. Spread the stuffing on each filet. Bake 8 to 10 minutes. Place slices of Allégro Soft ripened cheese, with or without the crust, on the filets. Broil 3 to 5 minutes
Serve immediately with sautéed vegetables.
Preparation time: 10 minutes
Cooking time: approxi. 20 minutes
Servings: 4