CRAB-STUFFED SOLE
"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork. , Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.
Nutrition Facts : Calories 318 calories, Fat 13g fat (6g saturated fat), Cholesterol 184mg cholesterol, Sodium 789mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.
CHEF JOHN'S CRAB-STUFFED SOLE
There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g
JOHN SCROGGINS
This recipe for Stuffed Petrale Sole is shared by the culinary team at Salt Creek Grille in Princeton. The Grille is a neighborhood-restaurant concept tailored to the local community. There are locations on both coasts, in California: Dana Point, El Segundo and Valencia, and in New Jersey: Rumson and Princeton. Salt Creek Grille Princeton. The restaurants offer a scratch-cooking experience with unique mesquite-inspired menu items. All ingredients are made in-house, with meats being hand-cut and items responsibly sourced. Handcrafted is the keyword here, along with attention to service and the total hospitality experience. Wines featured in the restaurants are from both boutique cellars and well-known brands. We're thrilled the team is sharing this recipe for Stuffed Petrale Sole. Petrale is a type of flounder that's round or oval in shape. It's an excellent source of low-fat protein, calcium and other nutrients.
Provided by By John Scroggins and Guest Contributor | July 19, 2018 4:08 pm
Yield -
Number Of Ingredients 23
Steps:
- 1 Cook brown rice in steamer for 15 minutes until tender; place in mixing bowl. Add olive oil, chopped parsley and lemon zest. Salt and pepper to taste. 2 Steam broccolini, then place in sauté pan with garlic butter and white wine. Braise for 10 minutes. 3 Lay out sole filets flat on cutting board. Place crab and artichoke mixture on the thin side of filet then begin to roll filet over the mixture until completely making a roll. 4 Drizzle stuffed sole with olive oil and season with salt and pepper. Place on cedar plank. Roast in oven for 8-10 minutes at 475 degrees F. 5 Place citrus rice on plate and top with broccolini. Drizzle tomato caper butter over fish. Garnish with greens.
CRAB STUFFED FILET OF SOLE RECIPE
Our special sole recipe stuffs the fish filets with a crunchy buttery crab meat stuffing before cooking it in a creamy white sauce.
Provided by Recipes.net Team
Categories Seafood
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat your oven to 400 degrees F and grease a baking casserole with cooking spray.
- In a bowl, combine crabmeat, breadcrumbs, onions, 1 teaspoon of paprika, lemon juice, and chili powder. Adjust seasoning to taste. Set aside.
- Combine your ingredients for the sauce then adjust seasoning to taste. Set aside.
- Lay the filets out with the flatter side up, skinnier end facing you. Season with salt and pepper.
- Spread roughly 1½ ounces of stuffing mix out on the whole length of the filets leaving ½-inch from the edge.
- Roll loosely from the skinner end to the wider end.
- Place your rolled sole fillets into the baking casserole. Brush with the sauce, then transfer your remaining sauce to a piping bag, and pipe roughly 1 tablespoon of sauce on top.
- Roast for roughly 15 to 20 minutes, or until browned and cooked through. Should your sole show cracks after roasting, pipe more of your sauce into those cracks and broil briefly.
- Serve with potatoes and vegetables of your choice, including lemon wedges.
Nutrition Facts : Calories 326.00kcal, Carbohydrate 3.00g, Cholesterol 83.00mg, Fat 21.00g, Fiber 1.00g, Protein 31.00g, SaturatedFat 4.00g, ServingSize 6.00, Sodium 569.00mg, Sugar 1.00g, TransFat 1.00g, UnsaturatedFat 5.00g
CRAB STUFFED SOLE PACKAGES
Number Of Ingredients 9
Steps:
- Gently mix all ingredients with 1T butter except filets. Divide into 6 portions Lay down 6 longer filets and cross each with smaller filets. Put crab mix into center. Bring two shorter sides to cover crab and then complete package crossing the longer sides. Heat 2 T butter. Putting crossed sides down, saute until gently browned, turn and cook top. Plate with crossed side down and top with béarnaise sauce. 6 Servings 221 Calories, 13.0g Protein, 18.2g Fat, 1.2g Carbs, .1g Fiber, 1.1g Net Carbs
CHEF JOHN'S CRAB-STUFFED SOLE
There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.
Provided by Chef John
Categories Main Dish Crab
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g
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