Stuffed Dover Sole
With Crab Cake
Greg Lindberg on Channel 7, October 12th, 2006
[Substitution: Basa, Tilapia, Sole, Flounder, Cod, Haddock, Orange Roughy, Red Snapper, Grouper, Tilapia, Walleye, Sea Bass
Use a good quality sole fillet. Fresh is always best!
For this recipe, small is good. Four fillets to a pound (4 oz each) is just perfect.
o 4 each, 4 oz sole fillets (or flounder)
o 1 4 oz crab cake (or 6 oz crab meat sprinkled with a little Old Bay Seasoning)
o 2 tablespoons melted butter
o 1 egg, beaten, in a bowl
o Old Bay Seasoning
o Pam (spray oil)
Pre-heat oven to 350 degrees.
Spray 2 fillets of sole with Pam, and place oiled side down. Form ½ of a crab cake into an oval and place atop one piece of sole. Repeat with the other half of the crab cake.
With a pastry brush (or what the heck…your finger will do) brush a little of the egg mixture around the edge of the sole; the egg will bind the two pieces of sole to each other somewhat.
Place the remaining fillets of sole on top, to cover the crab cake, and gently press the edges together. Brush with melted butter, and lightly season with salt, pepper, and Old Bay.
Gently place into a hot buttered non-stick sauté pan. Cook over medium-high for about 3 minutes, then carefully turn the stuffed soles over and cook again for about 2 minutes. Brush with butter, and place into oven and cook for about 6 more minutes.
Plate up with some nice greens, and enjoy with a Sauvignon Blanc. ENJOY!