| Sole with crab stuffing |
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This is a perfect dinner party dish. It's elegant and very easy to make.
You can mix crab and cream cheese ahead of time and keep in the fridge.
Then it will take you about
5 minutes to season and stuff the sole before putting it in the oven.
If you have time, add some sautéed spinach to the stuffing mixture. It gives
the dish wonderful flavor and a nice color. Good crusty bread is a must to
dip in the sauce that will form in the baking dish from wine, crab and cheese.
Wines: Chenin Blanc Sides: steamed asparagus |
| Serves 4 |
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| Ingredients | Directions |
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2 Lb sole fillets 1 tsp salt 1/8 tsp pepper 1 Tbsp lemon juice |
Preheat the oven to 400F. Season fillets with salt and pepper and splash with lemon juice. |
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6 oz lump crab meat 6 oz whipped cream cheese 1/4 tsp salt 1/8 tsp black pepper |
Mix crab with cream cheese, salt and pepper. Taste and correct
seasoning. Distribute between sole fillets by putting a dollop of crab mixture on the thicker end of fillets. Roll up fillets from thick end to thin end. |
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13*9*2 Pyrex dish parchment paper 2 Tbsp butter |
Arrange fillets in the pyrex dish. Cut parchment paper to the size of the pyrex dish and heavily butter it. Top each fillet with a very thin (1/16") slice of butter. |
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1/2 cup dry white wine 1/2 cup water |
Bring wine and water to a boil in a small sauce pan. Pour them into the pyrex dish to evenly cover the bottom. Cover the dish with buttered parchment paper. Tuck the parchment paper into the dish and put into the middle of the oven for 12 minutes. |
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2 Tbsp dill and/or parsley finely chopped |
Sprinkle herbs over sole and serve. Don't forget to spoon the yummy sauce that will form in the pyrex dish over the fish. |