Baked Sole Stuffed With Crabmeat


4 sole filets, 1/4 lb each
1 cup white wine
kosher salt and 8 black peppercorns
1 lb lump crabmeat
1 leek, sliced
8 asparagus, trimmed
1 stick butter
1 egg yolk
1 tbs flour


  • Heat 3 cups water, the white wine, leeks, salt, and peppercorns in a poaching pan or large skillet and simmer for 3 minutes.
  • Carefully add the fish filets and poach for 5 minutes.
  • Remove the filets and drain reserving liquid.
  • Place the filets in a single layer in a large oiled baking  dish.
  • Arrange crab meat and asparagus on top of the fish.
  • In a saucepan, melt butter and add flour.
  • Stir and make sauce using 1/2–1 cup of the poaching  liquid.
  • Sauce should be of coating consistency.
  • Remove the sauce from the heat and beat in the egg yolk.
  • Pour the sauce over the fish, dot with butter and bake in a preheated 350 degree oven for 10 minutes or until golden brown.
  • Note: You may substitute flounder for this recipe.




15 min


10 min


One Comment

  • Avatar
    Marilyn Lewis-Taylor 8 years ago

    Simple, fast and delicious!nn1

Leave a Reply


Skill Level