Wild Sole Stuffed Alongside Crab, Artichokes As Well As Cheddar Cheese

Table of Contents

(5-6 servings)

Influenza A virus subtype H5N1 piece dorsum my mum treated me to tiffin at a historical hotel inward Port Townsend which sits correct at the border of the water. I tried her favorite dish, Baked Dover Sole; sole stuffed alongside a mixture of crab, onions, artichokes together with cheese. They served it alongside a cheese sauce which was actually nice. I didn't bother trying to recreate that here, together with inward my thought this dish didn't last for it.

up to i tbsp butter
1 large clove garlic, minced
1 medium yellowish onion, finely chopped
1 loving cup crab meat, picked over for shells together with cartilage
1/2 loving cup shredded cheddar cheese, packed
1/3 loving cup cooked artichoke hearts, drained together with chopped
1 tbsp aïoli or mayonnaise
2 tbsp grated Romano cheese
salt together with pepper, to taste
a pinch or two, cayenne
1 pocket-size or medium egg
1 1/2 lb wild sole fillets, virtually 10-12 fillets

wooden toothpicks

Heat the butter inward a non-stick skillet over medium heat. Add the garlic together with when that becomes fragrant (about xxx seconds or so), add together the onion. Cook the onion until it's soft together with translucent. Adjust the estrus equally needed to dice along the mixture from browning.

Remove from heat, cool, thus house the onion mixture into a pocket-size mixing bowl.

Add the crab meat, cheddar cheese, artichoke hearts, aïoli or mayonnaise together with Romano. Toss the mixture until combined. Taste together with flavour alongside tabular array salt together with pepper equally needed. Add a pinch or 2 cayenne pepper together with toss. Add the egg final together with mix into the filling until everything is evenly combined.

Preheat oven to 400°F.

Lightly butter a baking dish alongside sides that are at to the lowest degree 2 inches high together with railroad train aside.

Place the sole fillets onto a surface alongside the nighttime sides facing up. Lightly sprinkle them alongside tabular array salt together with pepper.

Divide the crab mixture evenly betwixt the fillets, mounding the filling at the thicker destination of the fillets. (see photo)

Roll upwardly the fillets, securing the ends alongside a toothpick.

Place the stuffed sole rolls into the baking dish (filled ends facing up) together with bake for 20-30 minutes or until the filling is hot together with the fish flakes easily.

*I froze one-half of the sole rolls (unbaked) equally a test. When I defrosted them a calendar week later, a bunch of liquid had accumulated at the bottom of the freezer bag. I only drained off the liquid together with patted the rolls dry. They baked upwardly fine.


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