Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 teaspoon olive oil
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced green onion
  • 1 tablespoon minced celery
  • 1 teaspoon minced garlic
  • 1 cup lump crabmeat, picked through for shells and cartilage
  • 2 teaspoons fresh lemon juice, plus 2 tablespoons
  • Salt and white pepper
  • 4 (5 to 6 ounce) sole fillets
  • 2 tablespoons plus 6 tablespoons unsalted butter, divided
  • 4 tablespoons chopped parsley leaves
  • 2 tablespoons minced garlic
  • 1/4 cup Worcestershire sauce
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Directions

Preheat oven to 400 degrees F.

Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.

Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.

Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.

Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.


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4.2 25
I don't like the recipe set up or instruction. I would prefer better explanation, could have been better explained on how or why the sauce would break and how to repair it. item not reviewed by moderator and published
It was pretty good, except 25 minutes was way too long to bake, especially since the filets I had were a little on the thin side. I added about half the amount of butter and Worcestershire sauce to the sauce and twice the amount of cream (subbed with half and half). item not reviewed by moderator and published
I found this recipe disappointing. After reading the reviews, I decided to cut down on the Worchestire sauce. It remained salty even after doing so, The filling was non-descript. I am not a professional but have spent many hours in the kitchen, so I had my doubts on how the filling would bind together, As expected, I found it in the dry side with little flavor. Sorry, I know I am in the minority on this one. Last I knew, Meuniere did not have heavy cream. Am I mistaken? item not reviewed by moderator and published
I did not deviate from the recipe except for reducing the worcestershire sauce and I thought this recipe was a waste of lump crab meat item not reviewed by moderator and published
My whole family went nuts over this dish, especially me and we all loved the sauce, even the kids! item not reviewed by moderator and published
Amazing surprise - I would definitely prepare this for a dinner party and it was not difficult or time consuming. Sole is a blank canvas begging for color and the sauce was exactly the compliment. Nearly as intense as a demi-glaze. I used Old Bay seasoning for both the sauce and filling. Although we loved the flavour, I may reduce the Worcester next time just to compare. item not reviewed by moderator and published
Very fancy dish that is easy to make. We followed the reviews and cut back to 3 Tablespoons of Worcestershire. My sole filets were too small to easily stuff, so I just topped all the fish with the crab stuffing, covered with foil, and baked as directed. It made the dish so easy that it's how I would prepare it in the future. item not reviewed by moderator and published
Delicious! Like a few others, we cut back a tiny bit on the Wors. sauce, but we loved it! item not reviewed by moderator and published
Like many native New Englanders, I am not a fan of Lagasse. He is a native New Englander, you know, but self-promotes as being from N'Orleans. But the guy can cook. I used this recipe simply for the Meuniere sauce as I was preparing a classic Sole Meuniere. I immediately cut back on the Worcestershire sauce and it was better. I cut it in half. I will definitely use this sauce again in the future. I can't vouch for the oven baked crabmeat flounder. I never rate 5 stars as everything can be improved. item not reviewed by moderator and published
The sauce was terrible,way to much worcestershire in the sauce. It overpowers the delicate taste of the fish. On the upside if you make this sauce without the lemon juice and add 2 tbs fresh tarragon it would taste great on steak. if you do decide to make the sauce leave out the worcestershire sauce and reduce the cream until it coats the back of the spoon,then whisk in your butter 1 tbs at a time off heat. I think there are better recipes out there for stuffed sole. item not reviewed by moderator and published

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Recipe courtesy of Sandra Lee