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
ROLLED FILLETS OF SOLE A LA NAGE
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put fillets on a flat surface. A thin line runs lengthwise down the center of each fillet. Run a sharp knife in the center to divide the fillets. Now you have 8 fillets.
- Trim off zucchini ends and, if you have a mandolin-like device that makes long strips, make long thin spaghetti-like pieces; if you have no such device, just slice the zucchini into thin rounds.
- Scrub the mussels and drain. Place them in a saucepan. Add the ginger, thyme, bay leaf and wine. Cover tightly and bring to a boil. Cook 30 seconds or until mussels open. Let cool. Remove meat from shell and set aside. Strain liquid and set aside.
- Place the carrots in a saucepan with water to cover and salt. Bring to a boil and simmer for 7 minutes or until tender. Drain. Keep warm.
- Roll fillets like small jelly rolls. Insert a toothpick to hold them together. Butter the bottom of a skillet large enough to hold the rolls in one layer with 1 tablespoon of the butter. Sprinkle shallots over bottom of the skillet and add salt and pepper.
- Arrange the rolls standing up and sprinkle with salt and pepper. Pour the mussel broth over the fish. Cover closely and bring to a boil. Simmer for about 3 minutes. Do not overcook. Remove the fillets and keep them warm. Strain the cooking liquid.
- Transfer the cooking liquid to a saucepan over medium high heat. Reduce the liquid to two-thirds. Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk. Add the zucchini and simmer for 10 seconds, stirring with a fork. Keep very hot.
- To serve, divide the eight rolled fillets with two each on four deep soup plates, standing up. To each plate, add three carrots and a few mussels around the fillets. Pour over the broth and zucchini. Garnish with coriander sprigs. Serve hot.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1222 milligrams, Sugar 4 grams, TransFat 1 gram
ROLLED FILLETS OF SOLE
Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper. Then they are rolled, topped with oranges, and drizzled with orange juice and olive oil. Finally, the fish is wrapped in parchment paper and baked.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
- Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
- Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.
Nutrition Facts : Calories 276 g, Cholesterol 54 g, Fat 11 g, Fiber 1 g, Protein 37 g, Sodium 832 g
ROLLED FILLET OF SOLE
Make and share this Rolled Fillet of Sole recipe from Food.com.
Provided by granny franny 2
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wipe each filet and sprinkle with salt and pepper.
- Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick.
- Dip each rolled filet in egg and water wash. Coat with bread crumbs.
- Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes.
- Place under broiler until bread crumbs brown, 1-2 minutes.
- Serve garnished with parsley and lemon wedges.
Nutrition Facts : Calories 771.9, Fat 59.6, SaturatedFat 35.4, Cholesterol 299.9, Sodium 2025.2, Carbohydrate 12.9, Fiber 0.9, Sugar 2.3, Protein 46
STUFFED SOLE
Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. -Winnie Higgins, Salisbury, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.
Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1070mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.
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