Ingredients: |
Ingredients: 4 Tbsp extra virgin olive oil
2 Tbsp butter
1 med onion finely chopped
2 garlic cloves, finely chopped
2 stalks of celery, finely chopped
1/4 red pepper, finely chopped
1 1/2 cup bread crumbs
1/4 tsp ground thyme
1 cup crab meat
1 Tbsp fresh parsley, chopped
4 8-ounce sole fillets
1 lemon juice
1 shallot, minced
2 Tbsp flour
½ cup white wine
1 cup chicken stock
1/2 cup evaporated milk
Cayenne pepper to taste
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Directions: |
Directions:1. Warm 2 Tbsp olive oil in a skillet over medium heat.
2. Add onions, garlic, celery and bell pepper. Cook 4-5 minutes stirring occasionally.
3. Add stuffing mix. Gently fold in crab meat and sprinkle with parsley. Remove from heat.
4. Rinse fillets, and pat dry. Squeeze some lemon juice onto fillet. Oil glass-baking pan with 1 Tbsp oil. With darker side facing up, pile stuffing mix onto each fillet and fold fish up over mound.
5. Place fold side down in glass dish and sprinkle tops with remaining oil, so they will brown slightly.
6. Bake the fish rolls for 20 minutes.
7. Once the fish is baking, melt 2 Tbsp butter in a small pot over medium heat. Add shallots and cook 2-3 minutes, then add flour and cook 2 minutes more.
8. Whisk in the wine, and then the stock and cook until thick, a couple of minutes.
9. Stir in the can milk and a couple pinches of cayenne pepper.
10. To serve, ladle sauce over fish before serving.
Bake at 400º for 20 minutes. |
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