Shown here with Fresh Zucchini Ribbons, cooked with Mint
Sunday dinners are my favorite. I have the day to think about what I want to make and will often have a recipe flagged for months before I get around to trying it. This recipe for Rolled Sole is one of those that I've wanted to try forever, and it's now one Mike has suggested I use for dinner guests. The ingredients are relatively inexpensive, and the recipe is pretty "fuss-free" (you can pre-roll the fish and refrigerate up to four hours before baking; sauce may also be pre-made and reheated). Perfect for people who aren't open to fish, it's a very mellow flavor in that regard - the breadcrumbs and tomato sauce are a great accent. This recipe came from my favorite cook book: The All New Good Housekeeping Cook Book
2 tablespoons butter or margarine
4 tablespoons finely chopped shallots
8 ounces lump crabmeat, picked over
1/2 cup fresh bread crumbs (about 1 slice bread)*
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1/2 plus 1/8 teaspoon salt
1/8 teaspoon plus pinch ground black pepper
6 sole or flounder fillets (6 ounces each)
1 can (14 to 16 ounces) tomatoes, drained
1/4 cup heavy or whipping cream
1 teaspoon chopped fresh tarragon or parsley
*see note on how to make breadcrumbs below
(Direction for Breadcrumbs)
In these economic times of letting nothing go to waste, bread crumbs are a great way to use up stale bread. There is a difference between fresh and dry breadcrumbs. Here is a great link that breaks down all different types of breadcrumbs and how to make and use them: http://startcooking.com/blog/185/How-To-Make-Bread-Crumbs
For this particular recipe, I was lucky enough to have some leftover french bread that was a few days old. The easiest and quickest way to make bread crumbs was to saw it into a few slices and drop these in a food processor. After a minute or two of quick pulses, I had course bread crumbs ready-to-use. The leftovers can be frozen and used for up to 2 months.
(Directions for Rolled Sole:)1/ Preheat oven to 400 degrees F. Grease 13" x 9" baking dish.
2/ In nonstick 10-inch skillet, melt 1 tablespoon butter over medium heat. Add 2 tablespoons shallots and cook until tender, about 2 minutes.
Transfer to a medium bowl. Add crabmeat, bread crumbs, parsley, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss with fork until evenly combined.
3/ Sprinkle skinned side of sole fillets with 1/4 teaspoon salt. Spoon crabmeat mixture evenly over fillets. Roll up fillets and place, seam side down, in prepared baking dish. Bake until just opaque throughout, about 25 minutes.
4/ Meanwhile, in blender, puree tomatoes until smooth. In same 10-inch skillet, melt remaining 2 tablespoons shallots and cook until tender, about 2 minutes. Add pureed tomatoes, remaining 1/8 teaspoon salt, and remaining pinch pepper; increase heat to high and cook, stirring frequently, until liquid has almost evaporated, about 5 minutes. Stir in cream and heat to boiling. Remove from heat and stir in tarragon (or parsley).
5/ With slotted spoon, transfer fish to warm platter. Stir any juices in baking dish into tomato sauce; spoon sauce over fish. Makes 6 main-dish servings.