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.
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.
- "The Joy of Cooking"; Irma S. Rombauer; 1972
- MayoClinic.com: Spinach Stuffed Sole
- Food Network; Shrimp Stuffed Pacific Sole; Emeril Lagasse; 1993
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