From Karen's Kitchen- Crab Stuffed Sole

January 24, 2013Thursday night's dinner   

                                

 Crab Stuffed Sole with Shallot and white wine risotto.

 I love French food. I decided to give this a try after spotting some wonderful fresh sole at my local market.  I gathered my ingredients and headed home to flex my culinary skills.

First I seasoned the fish with salt and pepper and set aside.  In a medium bowl, I combined fresh lump crab meat with chopped celery, 2 cloves of minced garlic, the juice of one lemon and a tablespoon of minced onion. I brought a cup of vegetable broth to a boil and added some prepared croutons. After combining all the ingredients, I took a heaping tablespoon of the stuffing and placed it on each filet of sole.  I rolled up each filet and secured it with a skewer.  I made 4 filets.

For the side dish,
I sauteed 1 shallot in butter, then added a cup of white wine.  I let the wine reduce a bit.  In a pot, I made 2 cups of Risotto.  After the risotto became creamy and thick, I added the butter, white wine and shallots.  Then I added just a little salt and pepper.

I love to try new recipes and try them out on my family. This dinner was a hit, even my husband who is not a big fan of fish.
My mother works late on Thursday nights so I decided to bring her over a plate.  This is her 5th year as a vegetarian.  Although she does eat fish, eggs and dairy.  I enjoy making her something enjoyable and nutritious.