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
Ingredients6 portions
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.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: