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
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
PAN-FRIED DOVER SOLE
Steps:
- Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
- Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
- Heat oil in a large, non-stick skillet over medium-high heat.
- Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
- Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
Nutrition Facts : Calories 303 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 12.7 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.5 g, Sodium 354.6 mg, Sugar 0.3 g
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- For sauce:
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
DOVER SOLE A LA MEUNIERE
Steps:
- Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole.
- Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.
SOLE PROVENCAL
Make and share this Sole Provencal recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 50m
Yield 1 lb. fish, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and celery in oil, until tender. Add tomatoes, parsley, bay leaves, salt and pepper. Cover and simmer gently for 20 minutes. Add sole fillets and continue cooking for 10 minutes; or until fish flakes easily with a fork. Remove fish to a warm platter. If thicker sauce is desired, add a small amount of flour and cook until mixture is thickened and starts to boil.
Nutrition Facts : Calories 263.9, Fat 15.3, SaturatedFat 2.2, Cholesterol 54.4, Sodium 836.7, Carbohydrate 9.1, Fiber 2.2, Sugar 5, Protein 22.9
SOUFFLE OF DOVER SOLE WITH CRAB, GINGER AND LEMON GRASS
Steps:
- Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking. Season sole with salt and pepper and brush with the melted butter. Turn sole on its side, and form a circle, skin side in, with the fillets. Secure with a toothpick. Place on a lightly greased non-stick baking tray. Refrigerate until needed.
- Make the sauce: Combine the vegetable stock, ginger and lemon-grass. Reduce by half. Add heavy cream and butter. Season with salt and pepper. Strain sauce. Keep warm in a small saucepan.
- Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper. Puree until smooth. Whip egg whites until stiff peaks form. Fold egg whites into puree. Layer crab meat and souffle mixture into sole circles, starting with the crab. Use half an ounce of crabmeat total per sole fillet. Squeeze lemon juice over crab during layering. Place souffles in a preheated 375 degree oven for 7 minutes. Souffle should be golden brown. Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate. Spoon sauce around edge of plate. Garnish each plate with three grapefruit segments and sprigs of chervil.
LITTLE STUFFED VEGETABLES PROVENCAL
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Cut off the top quarter of each onion, round zucchini, and tomato. Hollow out all the vegetables (except peppers and flowers) with the help of a spoon or small knife, leaving a thick wall. Save the tops and carved-out parts and chop.
- In a saucepan, immerse the hollowed-out halved eggplants in the 12 cups of salted water (unheated). Allow to soak while stuffing is prepared.
- In a skillet heat 1/3 cup olive oil on a low flame and saute the reserved chopped vegetables until just tender, stirring lightly and frequently. In a large bowl combine the fresh bread crumbs and milk, and allow to soak briefly. Then add the Sauteed vegetables, sausage meat, garlic, chopped parsley, basil, beaten eggs, Parmesan, salt, and pepper. Mix well.
- Remove the eggplant from the water. Bring this water to a boil and briefly blanch the vegetables separately in this order: white onions, zucchinis, peppers, eggplant (not the tomatoes or stuffed zucchini blossoms). Drain them on a clean towel or paper towel.
- Spoon the sausage stuffing into each vegetable, then sprinkle with bread crumbs. Arrange in a baking dish that has been oiled on the bottom with olive oil. Bake uncovered in a preheated 400 degree F oven for about 15 to 20 minutes. For each person, arrange 1 piece of each kind of vegetable on a plate.
- Optional: For a true Provencal touch (and if they are available) prepare Stuffed Zucchini Blossoms and add one to each plate.
- In a skillet with 2 tablespoons olive oil, saute the finely chopped zucchini 5 to 8 minutes on a low flame. Remove from the heat and add parsley, basil, garlic, salt, and pepper. Let cool, then add breadcrumbs and the beaten egg. Mix well.
- Preheat oven to 400 degrees F.
- With the fingers, partially open each blossom's petals and place a spoonful of stuffing inside. Carefully close the petals. Put the stuffed blossoms side by side in a shallow roasting pan. Dissolve the bouillon cube in the boiling water and add the remaining olive oil. Pour liquid over blossoms and cover with aluminum foil. Bake for approximately 20 minutes. Arrange on a dish. Can be eaten hot or cold.
STUFFED DOVER SOLE
I have a freezer full of Seafood, that my DH had gotten one day, It contained, Cooked Shrimp, raw shrimp, Lobster Tails, Two King Crab legs,(the crab legs were Cut up) Scallops, and last item,, Dover Sole. What was I going to do with Dover Sole? I did not have a clue. So, I turned to RecipeZaar, and didn't find what I wanted so,... I went to Food Network, and there it was, but I did my own thing and it is soooo delisious....... I have to share it. Enjoy,
Provided by Denises
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
- Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
- Place Dover Soles in small Baking Dish (ungreased).
- In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
- Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
- Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
- Preheated oven of 325.
- Cook for 20-25 mins.
- In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
- Goes perfect with Salad, Vegetable, or Rice.
Nutrition Facts : Calories 122.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 144, Sodium 189.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 13.9
SEAFOOD STUFFED DOVER SOLE
Steps:
- Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
- Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.
DOVER SOLE FILLETS WITH CASHEW CHUTNEY
This is an adopted recipe. I'd made it several times before actually adopting it, and have made changes to it to my tastes...
Provided by love4culinary
Categories Asian
Time 3h30m
Yield 8 fillets
Number Of Ingredients 16
Steps:
- For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
- Rinse fillets and pat dry-- make sure they are not slippery at all.
- Preheat oven to 375°F.
- Put olive oil in the bottom of a baking dish, tilt to coat bottom.
- Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
- Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
- Place fillet rolls seam side down in the oiled dish.
- Bake in preheated oven.
- Fish are done when they flake with a fork, about 30 minutes (watch closely; if your fillets are a little smaller or they are rolled a little bigger, the cooking time will vary).
- Serves 4- 8, depending on the size of your fillets- we serve 2 per person.
Nutrition Facts : Calories 380, Fat 21.2, SaturatedFat 3.4, Cholesterol 78.2, Sodium 702.1, Carbohydrate 13.7, Fiber 2.5, Sugar 2.2, Protein 36
PROVENCAL SAUCE FOR DOVER SOLE
Clipped on newspaper type of paper but I can't figure which paper or any details for the source. My DH loves Dover sole and flounder works too. Sauce yields 2 cups.
Provided by Oolala
Categories European
Time 25m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
- For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
- Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
- Add vegetable broth and season with salt and pepper. Finish with fresh herbs.
More about "stuffed whiting or dover sole provencal food"
DOVER SOLE FILLETS STUFFED WITH CRAB RECIPE
From recipeland.com
10 BEST DOVER SOLE FISH RECIPES - YUMMLY
From yummly.com
LOBSTER-STUFFED DOVER SOLE | THRIFTY FOODS RECIPES
From thriftyfoods.com
STUFFED FISH: SPANIKOPITA FILLED DOVER SOLE - TASTING …
From tastingpour.com
16 SIDES DISHES TO SERVE WITH FISH | ALLRECIPES
From allrecipes.com
STUFFED DOVER SOLE ROLLS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
WHAT TO SERVE WITH SOLE MEUNIERE? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
SOLE PROVENCAL RECIPE - LOS ANGELES TIMES
From latimes.com
FOOD FAVOURITES AND RECIPES FROM PROVENCE TO EAT
From perfectlyprovence.co
STUFFED SQUID A LA PROVENçAL - LETS EAT THE WORLD
From letseattheworld.com
16 BEST RECIPES FROM PROVENCE, FRANCE - SNIPPETS OF PARIS
From snippetsofparis.com
5 MOST POPULAR PROVENçAL APPETIZERS - TASTEATLAS
From tasteatlas.com
DOVER SOLE STUFFED WITH LOBSTER MOUSSE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY STUFFED TOMATOES PROVENçAL - PUDGE FACTOR
From pudgefactor.com
RECIPE FOR PROVENCAL STUFFED VEGETABLES - PERFECTLY …
From perfectlyprovence.co
A PROVENçAL STUFFED CABBAGE FOR A COLD DAY - COOK-COQUUS
From cook-coquus.com
PROVENCAL SAUCE FOR DOVER SOLE RECIPE - FOOD NEWS
From foodnewsnews.com
PROVENCAL STUFFED VEGETABLES (LEGUMES FARCIS à LA PROVENçALE)
From maisonmirabeau.com
PROVENçAL FOOD SPECIALTIES - BELLE PROVENCE TRAVELS
From belleprovencetravels.com
STUFFED BAKED WHITING | EMERILS.COM
From emerils.com
DOVER SOLE STUFFED WITH CRAB AND SPINACH - CORNWALL GOOD SEAFOOD …
From cornwallgoodseafoodguide.org.uk
WHITING RECIPE | DEPORECIPE.CO
From deporecipe.co
STUFFED DOVER SOLE - THE BEST SMOKING MEAT FORUM ON EARTH!
From smokingmeatforums.com
25 FOODS IN PROVENCE (WHAT TO EAT AND DRINK) - SNIPPETS OF PARIS
From snippetsofparis.com
SPINACH RICOTTA STUFFED DOVER SOLE - KARISTA BENNETT
From karistabennett.com
PROVENCE COOKING VACATION | STUFFED VEGETABLES | THE INTL KITCHEN
From theinternationalkitchen.com
PETITS FARCIS: STUFFED PROVENCAL VEGETABLES — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
PROVENçAL STUFFED SQUID | SAVEUR
From saveur.com
TAILGATING STUFFED DOVER SOLE - DATENIGHTDOINS.COM
From datenightdoins.com
BAKED STUFFED WHITING RECIPES | DEPORECIPE.CO
From deporecipe.co
10 MOST POPULAR PROVENçAL DISHES - TASTEATLAS
From tasteatlas.com
FOOD IN PROVENCE: 12 DELICIOUS FOODS TO EAT IN SOUTHERN FRANCE
From beerandcroissants.com
DOVER SOLE FILLETS STUFFED WITH CRAB RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED DOVER SOLE RECIPE - FOOD NEWS
From foodnewsnews.com
LES PETITS FARCIS STUFFED VEGETABLES PROVENCAL-STYLE
From perfectlyprovence.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love