4 (about 5 oz. each) sole fillets;
1 handful baby spinach;
1 Tbsp. chopped onion;
1 garlic clove, crushed;
1 Tbsp. butter;
1 small can crab meat;
1 tsp. fresh fennel leaves;
1/2 cup chicken stock;
75 ml. whipping cream;
1 shot star anise-flavored liquor;
salt and pepper to taste.

Recipe: Heat the butter in a frying pan and saute the garlic and onion for 3 minutes. Add the spinach and cook until it is wilted. Remove the pan from the stove and add the crab meat and fennel leaves. Mix well. Lay the sole fillets flat on your kitchen table and season them with salt and pepper. Share the stuffing to four and put it in the middle of each sole fillet. Roll the sole fillets and secure them with a toothpicks. Place them in a greased baking dish with the end of each roll facing the bottom of the dish, so they won't unroll during cooking. Pour the chicken stock in the baking dish with the rolled sole fillets, cover with a lid and bake them in a preheated oven at 375 F for about 15 minutes or until the fish is ready. This cooking process is called poaching . Remove the stuffed sole fillets from the pan and keep them warm. Put the pan with the juices that remain in it after cooking the sole, add the Pernod to them and light it up. Add the cream and bring to a boil. Reduce the sauce until the desired consistency; serve the stuffed sole fillets and pour the sauce over them.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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