Level: Intermediate
Servings: 4
Nutritional Information per Serving (1 of 4):
Calories: 429 | Total Fat: 33 g | Saturated Fat: 19 g | Carbohydrates: 7 g | Dietary Fiber: 0 g | Sugar: 3 g | Protein: 27 g | Cholesterol: 184 mg | Sodium: 834 mg
Total Time: 50 minutes
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
- 1 teaspoon minced garlic
- 1 cup lump crabmeat, carefully checked for shells and cartilage
- 2 teaspoons fresh lemon juice, plus an additional 2 tablespoons
- Salt and white pepper to taste
- 4 sole fillets (5 to 6 ounces each)
- 2 tablespoons plus 6 tablespoons unsalted butter, divided
- 4 tablespoons chopped fresh parsley leaves
- 2 tablespoons minced garlic
- 1/4 cup Worcestershire sauce
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon olive oil
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced green onion
- 1 tablespoon minced celery
Instructions
- Set the oven to 400F (200C) to preheat.
- In a small skillet, warm the olive oil over medium heat. Add the bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saut until the vegetables soften, about 2 minutes. Remove from heat and let cool slightly. In a medium bowl, mix the cooled vegetables with the crabmeat and 2 teaspoons of lemon juice. Season the crab mixture with salt and white pepper to your preference.
- Sprinkle salt and pepper on both sides of the sole fillets. Place a spoonful of the crab mixture down the center of each fillet, then roll them lengthwise into neat bundles. Use toothpicks to secure the ends so they hold together during baking. Arrange the rolled sole fillets seam-side down in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes until the fish is thoroughly cooked.
- While the fish bakes, melt 2 tablespoons of butter in a medium skillet over medium-high heat. When the butter froths, stir in parsley, garlic, lemon juice, and Worcestershire sauce. Cook for about 2 minutes until the mixture slightly reduces. Pour in the cream and whisk for 15 seconds. Season with salt and cayenne pepper. Lower the heat to low and gradually whisk in the remaining butter tablespoons, adding each one before the previous fully blends in. Continue this process until the sauce is smooth and can coat the back of a spoon. Remove from heat immediately to prevent the sauce from overheating and separating.
- Serve the crab-stuffed sole hot, drizzled generously with the warm meunire sauce.
Recipe Courtesy of Emeril Lagasse
