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.

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