Rolled Fillets Of Sole With Dill Stuffing Recipes

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

ROLLED FILLET OF SOLE

Steps:

• Wipe each filet and sprinkle with salt and pepper.
• Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick.
• Dip each rolled filet in egg and water wash. Coat with bread crumbs.
• Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes.
• Place under broiler until bread crumbs brown, 1-2 minutes.
• Serve garnished with parsley and lemon wedges.

ROLLED FILLETS OF SOLE WITH DILL STUFFING

Steps:

• Dip a paper towel into solid shortening and spread a thin layer on the bottom and sides of an 8 x 8-inch baking dish. Set aside. Sprinkle one side of the fillets with lemon juice, salt, and pepper. Set fillets on a platter and let sit at room temperature while preparing the stuffing. Heat oven to 350°. In a heavy 7- or 8-inch skillet, heat butter over medium-high heat and add remaining ingredients. Fry, stirring occasionally with a wooden spoon, until the onions are limp and slightly golden, about 5 to 7 minutes. Remove from heat and spread equal portions of stuffing on top of each fillet. Starting at the narrow end, roll up each fillet to enclose the stuffing and fasten each with a toothpick. Place the rolled fillets seam side down in the baking dish. Spoon any remaining stuffing or lemon juice over the top. Set the timer and bake for 12 minutes or until the rolls are firm when pressed lightly with a fork. Use potholders to remove the dish from the oven. Place the fish rolls on a warm platter using a pancake turner, remove toothpicks, and pour the pan drippings over the fish. Serve at once.* Ginger root can be found in the specialty section of your grocery store.** Turmeric is a plant of India having a fragrant yellow root. The ground roots are used in many lands as a seasoning.

STUFFED SOLE

Steps:

• In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.