Dover Sole Fillets Stuffed with Crab
Delicately flavored crab stuffed between fillets of buttery and flaky Dover sole. It's a match made in heaven and the ingredients perfectly compliment each other. Best of all it's quite quick and fairly easy to make!
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sole fillets
4 fillets |
|
| 1 | cup |
crab meat
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
bread crumbs
|
|
| ¼ | cup |
butter
melted |
|
| 2 | tablespoons |
shallots
minced |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | teaspoon |
salt
to taste |
|
| ⅛ | teaspoon |
black pepper
fresh ground, to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sole fillets
4 fillets |
|
| 237 | ml |
crab meat
|
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 15 | ml |
bread crumbs
|
|
| 59 | ml |
butter
melted |
|
| 3E+1 | ml |
shallots
minced |
|
| 118 | ml |
white wine
dry |
*
|
| 2.5 | ml |
salt
to taste |
|
| 0.6 | ml |
black pepper
fresh ground, to taste |
|
Directions
Preheat the broiler of your oven.
Rinse and dry the Dover sole fillets with paper toweling. Season on both sides with salt and black pepper.
Butter a flameproof baking dish (cast iron gratin dish works very well, so does a large oven-safe skillet) generously.
Place ½ of the sole fillets, (make sure there is no skin on the sole) skinned side up, into the dish or pan.
In a small mixing bowl, blend the crab, egg yolk, parsley, bread crumbs, salt and black pepper.
Spoon equal portions of this mixture on to the centers of the fillets. Smooth the filling over, leaving a ½ inch margin around it.
Take the remaining fillets, arrange them skinned side down, press lightly around the sides to shape and seal the filling.
Scatter the shallots around the fish. Brush the fish with the remaining butter, and pour the wine around the fish.
Place the dish on the stove over high heat. Bring the wine to a boil and let simmer about 15 seconds.
Place the dish under the broiler, about 7 to 8 inches from the heat source.
Cook, watching closely to prevent burning and turning the dish so that the fish cooks evenly.
Serve garnished with parsley and vegetables. The remaining shallots and wine in the dish make an excellent finishing glaze for carrots.
