Entrees
Stuffed Fillet of Sole
Makes 6 stuffed fillets
Stuffed Fillet of Sole
Makes 6 stuffed fillets
Easy, yet elegant, this fish can be topped with any light sauce. We love it plain with lots of extra lemon!
Nutritional information per fillet: Calories 129 (23%from fat)
carb. 5g
pro. 19g
fat 3g
sat. fat 1g chol. 107mg
sod. 1042mg
calc. 68mg
fiber 0g
carb. 5g
pro. 19g
fat 3g
sat. fat 1g chol. 107mg
sod. 1042mg
calc. 68mg
fiber 0g
Ingredients
- 8 ounces lump crabmeat
- 1 celery stalk, diced
- 2 scallions, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon dry white wine
- ¼ cup lightly salted breadcrumbs
- 1 large egg, beaten
- 1 teaspoon kosher salt, divided
- 6 thin sole fillets, about 8 inches long (any flat white fish fillets may be substituted)
- Freshly ground black pepper
- Lemon wedges, for serving
- Paprika, for garnish
Preparation
- Put crabmeat into a medium bowl. Pick through and discard any shells. Add diced celery, scallions, thyme, white wine, breadcrumbs, egg and ½ teaspoon of salt to the bowl. Gently combine and reserve.
- Add 3 cups of water to the baking pan and then assemble the Cuisinart® Stack5® with the steaming rack.
- Place the sole fillets on a flat surface in front of you. Sprinkle both sides of the fish with remaining salt and a pinch of pepper.
- Place a heaping ¼ cup of the crabmeat filling in the center of each fillet. Fold the tail end of the fillet over the crab mixture and continue rolling to tightly secure.
- Place each fillet, seam side down, onto the steam rack and cover. Select 400°F and cook for about 8 minutes for the water to come to a boil, and then lower the temperature to 350°F.
- Cook for a total 20 to of 25 minutes, until fish flakes easily. (NOTE: The water may boil over at around 18 minutes; reduce the temperature to 200°F for the remainder of cooking time).
- Serve immediately with plenty of lemon wedges and a sprinkle of paprika.
