Crab-Stuffed Sole With Fresh Mint Sauce
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon unsalted butter
- 4shallots, peeled and minced
- 6ounces lump crab meat, picked over for shells
- 2tablespoons bread crumbs
- 1½teaspoons grated lemon zest
- 1small jalapeno, seeded and minced
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- ⅓cup plus 2 teaspoons white wine
- 4sole fillets, about 5 ounces each, split lengthwise
- ½cup plus 2 teaspoons chopped fresh mint leaves
- ½cup plain nonfat yogurt
- Kosher salt and freshly ground pepper to taste
The Sole
The Sauce
Nutritional analysis per serving (4 servings)
245 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 30 grams protein; 740 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sole, preheat the oven to 350 degrees. Melt the butter in a medium nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Place in a bowl and stir in the crab meat, bread crumbs, lemon zest, jalapeno, salt, pepper and 2 teaspoons of wine.
- Step 2
Lay the sole, skin side up, on a work surface. Place a mound of the stuffing near one end of each half-fillet. Roll the sole around the stuffing and place each piece in a 10-inch quiche dish. Pour the remaining wine into the dish. Bake until the fish is cooked through, about 10 minutes.
- Step 3
Meanwhile, to make the sauce, place ½ cup of mint and the yogurt in a blender and process until smooth, stopping to scrape down the sides of the jar. Season with salt and pepper.
- Step 4
To serve, spoon a pool of sauce onto the center of 4 plates. Place 2 sole rolls over the sauce, garnish with the remaining mint and serve immediately.
Private Notes
Comments
Hotter oven would work much better. Mint sauce to me didn't really go with the other flavors, and putting yoghurt in a food processor just made it watery.
This is a delicious recipe! I'm surprised more people haven't commented on it. We all thought the fresh mint sauce complemented the fish nicely. And if you don't want it to be too watery, use a thick yogurt like Greek-style and drain it in a fine-meshed sieve before making the sauce. I had petrale sole filets that were quite thick, so I baked them for about 20 min. in a 375-degree oven. It's definitely worth making again!
Had most all of the ingredients on hand. Used a beautiful pound of Dover sole and sautéed shrimp with the butter as a stand in for the crab. Turned up the oven to 400 for 10 minutes longer. Impressive presentation and flavors melded nicely. I could see this as a good company dish.
This is a delicious recipe! I'm surprised more people haven't commented on it. We all thought the fresh mint sauce complemented the fish nicely. And if you don't want it to be too watery, use a thick yogurt like Greek-style and drain it in a fine-meshed sieve before making the sauce. I had petrale sole filets that were quite thick, so I baked them for about 20 min. in a 375-degree oven. It's definitely worth making again!
Hotter oven would work much better. Mint sauce to me didn't really go with the other flavors, and putting yoghurt in a food processor just made it watery.
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