Filet of Sole, Stuffed with Dungeness Crab and Poached
Featured: Dover Sole and Dungeness Crab
Chef Bob Neroni, EVOO Watch the video
Ingredients
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
Instructions
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.