Filet of Sole, Stuffed with Dungeness Crab and Poached

Featured: Dover Sole and Dungeness Crab

Chef Bob Neroni, EVOO Watch the video 


For the fish

  • 4-8 filets of dover sole, about 4-5 oz each
  • 1 cup fresh bread crumbs
  • 3 tsp fresh-picked oregano, chopped
  • 3 tsp Italian parsley, chopped
  • 3 tsp parmesan cheese, grated
  • 6-8 ounces Dungeness crab meat, picked and cleaned
  • As needed, extra virgin olive oil
  • 4-8 skinny bamboo or wood skewers soaked in water 10 mins.

For the sauce

  • Extra virgin olive oil, as needed
  • 3 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 small bulb fennel, diced
  • 1/2 cup dry red wine
  • 1 each 16 oz cans diced tomatoes with juice
  • 1 tsp sea salt
  • 1 tsp cracked coriander
  • 8 leaves fresh basil, Chiffonade, just before service


Method to prepare and stuff fish

  • Rinse fish and pat dry with paper towels, season with salt, coriander and pepper.
  • Set aside to make the filling.
  • Toss together lightly, the crumbs with herbs, cheese and crab meat. Add a few drops of olive oil to moisten crumbs.
  • Divide into equal portions and place onto and coat each filet evenly (Note: If It doesn't stick, the fish is too wet).
  • Pat dry with paper towel and place filling on filet.
  • Roll the fish from one end to the other and secure with skewers. Refrigerate until ready to cook.

To make the sauce

  • Add extra virgin olive oil to bottom of preheated Dutch oven.
  • Add garlic, shallot, onion, carrot and fennel and cook until vegetables are aromatic and still firm.
  • Add wine, tomatoes, sea salt, oregano and coriander. Bring to simmer. Hold warm until you are ready to add the sole.

For serving

  • Gently place sole on top of simmering sauce, cover pan and cook for 5-7 mins.
  • Taste the broth and adjust seasoning if needed with sea salt, coriander and black pepper.
  • Dish up into shallow bowls and top with a drizzle of your favorite extra virgin olive oil and shredded basil.

Watch Chef Bob Neroni prepare this dish