How to Make Sole Waterloo

Chef John's Crab-Stuffed Sole

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Recipe Summary Chef John's Crab-Stuffed Sole

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.

Ingredients | Sole Waterloo

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

Directions

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.

Info | Sole Waterloo

prep: 20 mins cook: 15 mins total: 35 mins Servings: 2 Yield: 2 servings

TAG : Chef John's Crab-Stuffed Sole

Main Dish Recipes, Seafood Main Dish Recipes, Crab,