Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My whole family went nuts over this dish, especially me and we all loved the sauce, even the kids!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! Like a few others, we cut back a tiny bit on the Wors. sauce, but we loved it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The sauce was wonderful

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Everything for this recipe is great except the sauce. Thank god I used caution and did not pour on the fish. We wound up eating it plain, which was good in itself. The worchester sauce was too overpowering and the curry burned my throat.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Used canned crab and mahi instead of sole, still delish