Sole/Flounder Stuffed with Crab
If you can get fresh crab and fresh flounder or sole, you really ought to try this. It is so simple and quick you can put it all together and cook it in less than half an hour. But have the salad and French bread ready to serve quickly so the fish doesn't have to sit around. Serves 4.
Ingredients
8 skinless, boneless fillets
1 cup crabmeat
1 egg yolk
2 tablespoons, finely chopped parsley
1 tablespoon fine bread crumbs
1/2 cup dry white wine
4 tablespoons melted butter
2 tablespoons finely chopped shallots
Instructions
Preheat the broiler. Place four of the fillets flesh side up on a flat surface. Sprinkle lightly with salt/pepper. Blend the crab, egg yolk, parsley, bread crumbs, salt and pepper in a bowl. Center equal portions of this filling on the top of the fillets on the flat surface. Smooth the filling over, leaving a bit of flesh at the edges. Place the remaining fillets on top of the filling, pressing lightly around the sides. Rub the bottom of a heat-proof dish with one half of the butter. Arrange the stuffed fish over it. Sprinkle the shallots around the fish. Melt the remaining butter and brush the fillets with it. Pour the wine around the fish. Place the baking dish on the stove. Bring the wine to the boil and let simmer for about 15 seconds. Place under the broiler about seven or eight inches from the source of heat. As it cooks, watch closely to prevent burning. Turn the dish to ensure even cooking. Total broiling time should be about 6 - 8 minutes.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.