Sole Fish Recipes

Here are a couple of sole fish recipes - they take a bit of preparation, but are well worth the effort.

Before I give you the sole fish recipes, I must tell you that when you are rolling fish you must have the skin side on the INSIDE of the roll - if you were to do it the other way round, the roll will open whilst cooking and you'll lose your stuffing and nice shape. The fillets need to be scored lightly first - that's skin side again.

Sole Stuffed with Crab
1 tbspn olive oil
1 small onion, peeled and finely chopped
2 oz (50g) fresh white breadcrumbs
8 oz (250g) crab meat
4 tbspns creme fraiche or soured cream
8 sole fillets
1/2 pint (300ml) fish stock, or a mixture of water and wine
2 tbspns double cream

First make the stuffing.

Heat the oil in a pan and soften the onion - put the breadcrumbs, crab and creme fraiche into a bowl and mix them together thoroughly.

Once the onions are cooked, add them to the stuffing mix.

Now take your sole fillets skin side UP, lightly score them and spread the stuffing equally between them. Roll them up into neat parcels from the head end to the tail end.

Put them into a pan just big enough to take them.

Pour your cooking liquid into the pan, bring it up to simmering and cover the pan.

They will take about 10 to 12 minutes to cook.

Transfer the sole fillets to a serving dish and keep them warm - boil the poaching liquid down to about half and then stir in the cream.

Pour over the sole fillets and serve immediately.

For the next of these two sole fish recipes, I will just give you the stuffing ingredients - the method is the same.

Sole Stuffed with Salmon Mousse
8 oz (250g) fresh salmon cut into cubes
salt and pepper
pinch of nutmeg
5 fl oz (150ml) double cream
1 egg white

You can either whizz all these ingredients together in a food processor or chop up the salmon finely and mix them all together by hand.

The second method will result in a less smooth mousse, but that's your choice. Personally, I would go with the first method, but if you don't have a food processor, then don't let that stop you enjoying this rich dish.

Allow the mixture to chill for 1 hour before using.

Follow the method as above for sole fillets stuffed with crab.

These two sole fish recipes are suitable for adapting to use with any flat fish - plaice, megrim, witch - whatever your fishmonger has.

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