Filet of Sole with Crab Meat Stuffing
2 lbs. sole fillets (or any other mild fish)
1 1/2 cup Italian style bread crumbs
1/2 cup butter, melted
1/2 cup chopped onion, sautéed in EVOO until lightly browned
1 1/2 tbsp. parsley
12 oz. crabmeat (fresh or canned)
Salt, pepper and Paprika to taste
2 tbsp. butter
2 tbsp. flour
1 cup half & half or milk
1/2 tsp salt
dash of pepper
1/2 cup grated Swiss cheese
2 tbsp white wine or sherry (optional)
pinch of Tarragon or herb of choice
In a bowl combine bread crumbs, sautéed onions, butter, parsley, and crabmeat. Season with salt, pepper and Paprika to taste.
Melt butter in pan. Whisk in flour. Cook on low heat for 2-3 minutes. Slowly blend in half & half, salt, and pepper. Cook until thick. Stir in Swiss cheese. Add white wine or sherry and Tarragon.
Lay the filets out with the white side down. Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge. Roll up and place in bake pan drizzled with a little Olive Oil. (use toothpicks to hold in place if necessary). Pour sauce over fish. Sprinkle with remaining stuffing. Bake, uncovered, at 350 degrees for 45 minutes.