Stuffed Petrale Sole Recipes

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CHEF JOHN'S CRAB-STUFFED SOLE



Chef John's Crab-Stuffed Sole image

There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 2

Number Of Ingredients 11

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

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.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g

SPINACH STUFFED BAKED SOLE



Spinach Stuffed Baked Sole image

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
8 (3 to 4-ounce) fillets of sole
1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
1 lemon, 1/2 cut into wedges and 1/2 juiced
Salt and fresh ground black pepper
Artichoke Ratatouille, for serving, recipe follows
3 tablespoons olive oil
1 small eggplant, diced into 1-inch cubes
1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
1(9-ounce) package frozen artichoke hearts, thawed
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
Salt and fresh ground pepper
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh basil

Steps:

  • Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
  • Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
  • Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
  • In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.

COLD STEAMED PETRALE SOLE WITH UNCOOKED TOMATO SAUCE



Cold Steamed Petrale Sole with Uncooked Tomato Sauce image

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

1 1/2 pounds ripe tomatoes
1 to 2 garlic cloves (to taste), peeled, green shoots removed
Salt and freshly ground pepper to taste
2 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil (more to taste)
Thin strips zest from 1/2 orange
1 1/2 to 2 pounds petrale sole fillets
Salt and freshly ground pepper to taste
2 basil sprigs
Thin strips zest from 1/2 orange

Steps:

  • Cut tomatoes in half along the equator. Place a strainer over a bowl and squeeze out seedpods. Rub seedpods against strainer to extract juicy pulp. Discard seeds. Place a box grater in a wide bowl, and using the large holes of the grater, grate tomatoes by rubbing the cut side against the grater, with the skin side cupped in your hand. When you feel the holes of the grater against the inside of the tomato skin, you are done. Add juice from seedpods.
  • Turn on a food processor fitted with a steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add tomatoes, salt, pepper and balsamic vinegar. Process in machine for 1-2 minutes, until sauce is frothy. With machine running, slowly add olive oil. Alternatively, purée at high speed in a blender for 1 minute, until frothy. Transfer to a bowl, taste and adjust seasonings. Stir in tarragon. Taste and adjust salt and pepper. Cover and set aside at room temperature if serving in an hour or two, or refrigerate for up to a day.
  • Steam the fish. Prepare the fillets by slapping them - not too hard - with the flat side of a knife, just to break down fibers so they don't curl too much when you steam them. Season with salt and pepper. You will probably have to steam the fish in batches. Brush your steamer rack with olive oil and place as many fish fillets on top as will fit in one layer. If the fish fillets are too long to lie on the rack, fold them over at the middle. Combine about 1 inch of water and a couple of basil sprigs in the bottom of your steamer and bring to a boil. Place steaming rack in pot and steam fish for 5 minutes, until opaque and fish pulls apart when you insert a fork into it. Remove from heat, transfer to a lightly oiled platter and allow to cool. Sprinkle with orange zest, cover and refrigerate for 30 minutes or longer.
  • About 30 minutes before you wish to serve, whisk basil and remaining orange zest into the tomato sauce. Taste and adjust seasonings. Remove fish from refrigerator and pour on half the sauce. When ready to serve, spoon some sauce onto each place, top with the fish and more sauce, and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 608 milligrams, Sugar 4 grams, TransFat 0 grams

STUFFED SOLE



Stuffed Sole image

Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. -Winnie Higgins, Salisbury, Maryland

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

1 cup chopped onion
2 cans (6 ounces each) small shrimp, rinsed and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons butter
1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed
8 sole or flounder fillets (2 to 2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
Cooked wild, brown, white or a mixed rice, optional

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.

Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1070mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

STUFFED SOLE



Stuffed Sole image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon butter for greasing baking pan
4 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 pound shrimp, peeled and deveined
1/4 cup cream or half and half
1 tablespoon lemon juice
3/4 teaspoon dried tarragon
1/4 cup fresh breadcrumbs
1 1/2 pounds (4 pieces) filet of sole
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.

BABY SHRIMP STUFFED FILLET OF SOLE



Baby Shrimp Stuffed Fillet of Sole image

This was my grandmothers recipe. I dont like fish but I cook it for my hubby and he loves it! Its easy to make. I figure 2-3 filets per person when I make it. I have also added bacon to it and everyone loved it.

Provided by Pvt Amys Mom

Categories     Very Low Carbs

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs sole fillets
1/2 lb pink baby shrimp
1/4 cup chopped green bell pepper
1 chopped green onion
3 tablespoons parsley
4 tablespoons butter (Divided)
2 tablespoons flour
1 cup milk
3 tablespoons parmesan cheese
1 dash salt
1 dash pepper

Steps:

  • Saute green pepper, onion, parsley, salt, pepper and parmesan cheese in 2 T of butter.
  • Add Shrimp.
  • Cook 3-4 minutes.
  • Divide filling evenly among the filets.
  • Roll up and hold with toothpick.
  • Bake at 400 degrees for 15 minutes.
  • Make white sauce with 2T butter, 2T flour and 1 cup milk.
  • Pour over the fish.
  • Garnish with paprika.
  • Turn oven down to 350 and bake 15 minutes longer.

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