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Deborah

Deborah Dana
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Recipe of Stuffed Sole of Crab
Recipe

Stuffed Sole of Crab

45 mins
Half
8
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This recipe is very rich and original. The sole is a delicate fish that combines very well with the crab.
Learn more about Deborah Dana

Ingredients

6 portions
  • 6 sole, White fish
  • 2 cans crumbled crab
  • 2 tablespoons butter
  • 4 tablespoons shallot, chopped
  • 1/2 cups ground bread
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 1 pinch black pepper
  • 1 can mashed tomatoes
  • 1/4 cups fresh cream

Preparation

Pre-heat the oven to 200 degrees Celsius. Prepare a refractory for baking by greasing with vegetable spray.
In a large skillet, melt 1 tablespoon of butter and brown 2 tablespoons of echalots. Remove from the pan and place in a deep bowl.
Add the crabmeat, the crushed bread, the parsley, the lemon juice, the salt, and the pepper. Mix well.
Take the fillets of sole and season with salt and pepper. Put the crab stuffing on each fillet and roll up.
Place the rolled fillets in the baking dish. Bake the steaks for 25 minutes or until the fish has an opaque color.
In a large pan, melt the remaining spoonful of butter and brown the echalots. Add the tomato puree, and season with salt and pepper.
Increase the heat and cook for 5 more minutes or until the liquid in the sauce has evaporated.
Add the cream and continue cooking until the sauce boils. Get out of the fire.

PRESENTATION

Put the fish in a large dish and decorate with the tomato sauce.

TIPS

You can use other types of white fish if you do not have sole.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
29/12/2013 19:18:36
Delicioso!! Sencilla y rápida, simplemente delicioso. Gracias!!

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