Sunday, August 21, 2011

Rolled Sole Stuffed with Crab

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:

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.

No comments:

Post a Comment