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Dover Sole Fillets Stuffed with Crab

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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 servings

Prep

10 min

Cook

10 min

Ready

20 min

Ingredients

Amount Measure Ingredient Features
1 ½ pounds sole fillets
4 fillets
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1 cup crab meat
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1 each egg yolks
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2 tablespoons parsley leaves
chopped
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1 tablespoon bread crumbs
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¼ cup butter
melted
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2 tablespoons shallots
minced
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½ cup white wine
dry
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½ teaspoon salt
to taste
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teaspoon black pepper
fresh ground, to taste
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Ingredients

Amount Measure Ingredient Features
680.4 g sole fillets
4 fillets
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237 ml crab meat
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1 each egg yolks
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3E+1 ml parsley leaves
chopped
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15 ml bread crumbs
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59 ml butter
melted
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3E+1 ml shallots
minced
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118 ml white wine
dry
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2.5 ml salt
to taste
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0.6 ml black pepper
fresh ground, to taste
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Nutrition details need to be corrected. Protein number is impossible.

 

 

Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 34438% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 681mg 28%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 97g
Vitamin A 12% Vitamin C 6%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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