Sole napped with lemon butter sauce and stuffed with crab or shrimp is a dish fit for the most discriminating gourmet. The delicate light flavor of the sole isn't overwhelmed by the flavors of the seafood or silky butter sauce. Use fresh sole or defrosted sole as it's easier to work with than still frozen sole. Any ingredients for the stuffing should be defrosted as well.
Things You'll Need
- 4 sole fillets
- 1 cup of cooked tiny shrimps
- 1/4 cup of minced celery
- 1/4 cup of minced scallions
- 1/4 cup of fresh bread crumbs
- 1 tbsp. of chopped fresh dill
- 1/2 tsp. freshly grated lemon rind
- Juice from two large lemons
- Small baking pan
- 1/2 cup of white wine
Add together the defrosted cooked shrimps, celery, scallions, bread crumbs and 2 tsp. of the dill with 1/4 tsp. of the lemon rind to the juice of one lemon -- about 2 tbsp. Mix thoroughly. If you like, use a mixture of half shrimp and half cooked crab meat, or all crab meat.
Lay the fillets out on waxed paper. Place one-quarter of the stuffing on each fillet. Roll up the fillet like a pinwheel, capturing the stuffing inside. If some spills out don't worry about it. Put it aside. You can add it to the sauce later. Fasten each pinwheel with a toothpick so it stays rolled up. If that's too difficult, lay the stuffing on the thicker half of each fillet. Fold the thinner half over the stuffing, and tuck the end of the thinner end of the sole under the thicker end so you've formed a packet.
Melt 2 tbsp. of butter in the microwave. Add to the baking pan and swirl to cover the bottom of the pan. Add the stuffed sole. Slide a spatula under each sole pinwheel and slide it into the pan. Cover with foil and bake for 20 to 30 minutes until the sole is no longer translucent but opaque. Remove from the pan and place on dinner plates.
Add the wine, juice of the remaining lemon and reserved dill and lemon rind to the pan. If there is any stuffing that fell out of the sole fillets, add that to the pan. Drop in four 1/2 tsp. of butter. Whisk the butter in the hot pan to mix with the wine mixture just until the butter has melted. Serve over the stuffed fillet of sole.
Tips & Warnings
- Stuff the sole with an all vegetable liquid, and bake in tomato sauce for a low fat version of this dish.
- Fresh fish smells like the ocean, not fishy. Discard sole with a strong fish odor.
- "The Joy of Cooking"; Irma S. Rombauer; 1972
- MayoClinic.com: Spinach Stuffed Sole
- Food Network; Shrimp Stuffed Pacific Sole; Emeril Lagasse; 1993
- Photo Credit Eising/Photodisc/Getty Images
What Is Filet of Sole?
A sole is a type of fish that is scientifically referred to as Limanda Aspera. The sole is known to live for...
How to Cook Stuffed Salmon
A recipe for salmon stuffed with sun-dried tomatoes, fresh basil, spinach and feta cheese. Includes substitutions and other serving suggestions.
How to Make Cucumber Dill Sandwiches
Ideal for nibbling between meals, cucumber dill sandwiches make light appetizers that won’t ruin your appetite. At their most basic, these simple...
How to Make Stuffed Salmon Pinwheels
Salmon is a fish that contains omega-3 fatty acids. These fatty acids can reduce swelling in the blood vessels and reduce your...
How to Cook Flounder Fillets
Flounder falls into the category of flatfish and may be marketed under many different names. Summer flounder is sometimes labeled as fluke,...
How to Saute a Fillet of Sole
Sole, considered one of the finer fish to eat, requires little preparation to cook. Try cooking the flat fish on the grill,...
How to Cook Flounder Stuffed With Crab Meat
The experience of a mild-flavored, flaky-fleshed flounder stuffed with fresh, sweet crabmeat is nothing short of superfluously superlative. Flounder lends itself well...
Adding Shrimp to the Sauce of a Stuffed Mushrooms Recipe
Learn how to add the shrimp to the sauce for some stuffed mushrooms in this free recipe video on making a shrimp...
Adding Tomato Sauce to Make Stuffed Mirlitons
Learn how to add tomato sauce for making stuffed mirlitons with expert cooking tips in this free cooking video on making Louisiana...