1 ounce crabmeatrnpinch of freshly grated gingerrn1 tablespoon butterrn1 1/2 tablespoons lemon juice rn6 ounces oak smoked irish salmon rn1/4 cup creamrnpinch cayenne pepperrnsalt and pepper, to tastern12 fillets of solern1/2 cup waterrn1/2 cup dry white winernfresh chervil sprigs, for garnishrnrnchive saucernrn1/4 cup dry white winern1 teaspoon wine vinegarrn1/4 cup fish stock rn2 tablespoons unsalted butter, dicedrn4 tablespoons chopped fresh chivesrn
A more elegant stuffing for fish, as in this delicate sole, is achieved with a combination of crabmeat and smoked salmon.
Preheat oven to 350°f. in a small skillet over medium heat, melt the butter and gently stir in the crabmeat and ginger to warm, about 3 minutes. stir in half the lemon juice and set aside to cool. in a food processor or blender, combine the smoked salmon, remaining lemon juice, cayenne pepper, and cream and process until smooth.
Trim the sole and season with salt and pepper. spread each fillet with one tablespoon of the salmon mixture and top with a spoonful of crabmeat. carefull roll the fillets and brush with a little lemon juice. place fillets in a shallow ovenproof dish with the water and wine, cover and poach in the oven for 8 to 10 minutes.
Chive sauce:
While the fish is cooking, prepare the chive sauce. in a saucepan over medium high heat, combine the wine, vinegar, and fish stock and cook until reduced by half. add cream and reduce further, 3 to 5 minutes. whisk in butter until it melts completely. stir in chives. keep warm over a bowl of hot water.
To serve, spoon chive sauce onto 4 plates and arrange 3 paupiettes on each. garnish with a sprig of fresh chervil. serve with a fresh green vegetable.
Serves 4.
Source: razzledazzlerecipes.com
