Stuffed Whiting Or Dover Sole Provencal Recipes

SEAFOOD STUFFED DOVER SOLE

Steps:

• Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
• Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

STUFFED WHITING OR DOVER SOLE PROVENCAL

Steps:

• 1. Wash spinach carefully and remove stems (or defrost frozen spinach). Drain well. Place in a saucepan with 2 Tbsps. olive oil and cook, stirring constantly until spinach is limp. Drain spinach and finely chop.
• 2. Finely saute chopped onion, parsley, crumbled bay leaf and thyme in 4 Tbsps. olive oil until golden; addfinely chopped spinach and season with salt and freshly ground pepper, to taste. Mix well. Spread 2/3 of spinach mixture in the bottom of a gratin dish.
• 3. Place fish fillets open side up on a clean towel. Season generously and place a Tbsp of reserved spinach mixture on each fillet. Roll fish up tightly (starting at the broad end) and place them in rows on the bed of spinach. Sprinkle with breadcrumbs, then with olive oil and bake in moderate 375 F oven for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lemon slices or wedges. ENJOY!

STUFFED DOVER SOLE

Steps:

• Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
• Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
• Place Dover Soles in small Baking Dish (ungreased).
• In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
• Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
• Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
• Preheated oven of 325.
• Cook for 20-25 mins.
• In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
• Goes perfect with Salad, Vegetable, or Rice.

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.

PROVENCAL SAUCE FOR DOVER SOLE

Steps:

• For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
• For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
• Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
• Add vegetable broth and season with salt and pepper. Finish with fresh herbs.

SOLE PROVENçALE

Steps:

• In 1-quart saucepan, heat mushrooms, wine, tomato paste, tomato, onion, garlic and half of the thyme to boiling; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until slightly thickened.
• Meanwhile, sprinkle salt and remaining thyme over fish fillets; roll up fillets. In 8-inch nonstick skillet, heat oil over medium-high heat. Cook rolled fish, seam side down, in oil 4 to 5 minutes, turning as needed, until lightly browned on all sides.
• Top fish with tomato mixture; reduce heat to low. Cover; cook 5 minutes longer or until fish flakes easily with fork.