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We were at Costco today and dover sole was $3.49 a pound, the cheapest fish there. For $3.49 a pound I had to get some, but I have no idea what to do with sole. So after a little sole searching (thanks google) I found half a dozen interesting stuffed recipes that I took what I liked from.
The stuffing:
Dry the bread in a 200 degree oven until all the moisture is out of it. Try not to toast the bread, so put the oven as low as you can get it and still actually dry the bread. When it's dry, break it into chunks and grind it up in a food processor until you have crumbs. Sure, you can buy bread crumbs if you want, but this really isn't that much work and it's much better than stale bread crumbs.
Melt the butter in a pan and sautee the onion until soft. Combine melted butter, onion, crab meat, chopped shrimp, parsely, sage, thyme, soup base and a little bit of salt. Add enough liquid to turn the stuffing into a nice, thick consistency.
Butter a baking dish; lay fillets out flat. The sole fillets are so thin I decided to double them up. I brushed melted butter and sprinkled a little salt between teh two layers if fish; place a bit of the stuffing at one end and roll the fish up, then stand on its side. I added a little more stuffing to the top of most. Brush remaining butter on the outside of the fish, sprinkle with old bay and/or paprika, or frankly whatever else you like. Bake at 350 for 25 or so minutes. THe fish should be flaky, but you don't want to overcook this.
Serves 6.
- 1 Costco sized package of dover sole fillets. This turned out to be 25 fillets. They're very thin.
- 4 slices of bread -- we use fairly wide loaves so if it were normal loaves I'd say 5.
- 1/2 to 1 onion, diced.
- Butter -- I won't say how much because I used too much (it was still very good but didn't need to be that buttery), so we're still going to have to guess. At the moment I think probably not more than 3 tbs, divided into two parts.
- 1 can lump crab meat
- A handfull of cooked, tail off shrimp -- theoretically canned shrimp will do but I had none. I did have frozen, cooked tail on shrimp, and I used, literally, a handful. I chopped the shrimp pretty fine.
- Dried parsley
- Ground sage
- Dried thyme
- (Sorry I didn't put rosemary in this)
- 1 tablespoon of chicken soup base -- Costco started carrying the "Better than boullion" brand which is better than the Minor's brand I used to use.
- Salt
- Old bay
- paprika (I used smoked, spanish paprika and it is a good flavor)
The stuffing:
Dry the bread in a 200 degree oven until all the moisture is out of it. Try not to toast the bread, so put the oven as low as you can get it and still actually dry the bread. When it's dry, break it into chunks and grind it up in a food processor until you have crumbs. Sure, you can buy bread crumbs if you want, but this really isn't that much work and it's much better than stale bread crumbs.
Melt the butter in a pan and sautee the onion until soft. Combine melted butter, onion, crab meat, chopped shrimp, parsely, sage, thyme, soup base and a little bit of salt. Add enough liquid to turn the stuffing into a nice, thick consistency.
Butter a baking dish; lay fillets out flat. The sole fillets are so thin I decided to double them up. I brushed melted butter and sprinkled a little salt between teh two layers if fish; place a bit of the stuffing at one end and roll the fish up, then stand on its side. I added a little more stuffing to the top of most. Brush remaining butter on the outside of the fish, sprinkle with old bay and/or paprika, or frankly whatever else you like. Bake at 350 for 25 or so minutes. THe fish should be flaky, but you don't want to overcook this.
Serves 6.
