Crab Stuffed Sole with Lemon Cream Sauce
Sole is a delicate fish, and is usually best served stuffed and baked. I’ve made this Crab Stuffed Sole recipe on many occasions, and it’s always a big hit.
Pre-heat oven to 350 degrees
Prep time- 30 minutes
4 fresh sole fillets
1 teaspoon extra virgin olive oil
salt and pepper for seasoning
Rub both sides of the sole fillets with the extra virgin olive oil- season with salt and pepper.
For the Crab Stuffing
1 can lump crab meat
1 large egg
¼ cup mayonnaise
½ cup breadcrumbs
2 teaspoons fresh squeezed lemon juice
2 tablespoons rough chop Italian flat leaf parsley
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper
Beat the egg. Add all the ingredients together and mix until everything is evenly incorporated- let the mixture set for 5 minutes.
Put the sole fillets presentation side down- place ½ cup of the crab mixture on the center of the fish. Fold the ends of the fish over each other then turn the stuffed fillet right side up. Place the stuffed sole on a greased baking sheet and cook at 350 degrees for 12-14 minutes.
For the Lemon Cream Sauce
1 cup heavy cream
1 shallot, minced
2 tablespoons butter
Zest of 2 lemons
2 tablespoon honey
½ teaspoon Kosher salt
1 teaspoon fresh cracked black pepper
Place the butter in a medium sized stainless steel saucepan over low heat. Add the shallots- cook for 3 minutes. Next, add the cream- let this mixture cook slowly until it reduces by ½. Add the lemon zest, honey, salt and pepper. The sauce should be thick enough to coat the back of a spoon.
To Plate the Fish
Carefully remove the fish from the baking sheet with a flat steel spatula. Place a few tablespoons of the lemon sauce over the fish- serve immediately.
Garnish with chopped parsley and sliced lemon wedges.
Chef Chuck Kerber