Crab-Stuffed Sole
Deborah Dana
This recipe is very tasty and original. The sole is a delicate fish that pairs very well with crab.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 sole, white fish
  • 2 cans shredded crab
  • 2 tablespoons unsalted butter
  • 4 tablespoons shallot , chopped
  • 1/2 cups breadcrumbs
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 1 pinch pepper
  • 1 can tomato purée
  • 1/4 cups fresh cream
Preparation
45 mins
0 mins
Medium
  • Preheat the oven to 200 degrees Celsius. Prepare a baking dish by greasing it with vegetable spray.
  • In a large skillet, melt 1 tablespoon of butter and sauté 2 tablespoons of shallots. Remove from the skillet and place in a deep bowl.
  • Add the crab meat, breadcrumbs, parsley, lemon juice, salt, and pepper. Mix well.
  • Take the sole fillets and season with salt and pepper. Place the crab filling on each fillet and roll up.
  • Place the rolled fillets in a baking dish. Bake the fillets for 25 minutes or until the fish is opaque.
  • In a large skillet, melt the remaining tablespoon of butter and sauté the shallots. Add the tomato puree and season with salt and pepper.
  • Increase the heat and cook for 5 more minutes or until the sauce liquid has evaporated.
  • Add the cream and continue cooking until the sauce boils. Remove from heat.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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