Stuffed Petrale Sole with Dungeness Crab ( Or Bay Shrimp)
With Skinny Beurre Blanc Sauce ( my version)
2 medium size sole filets
¼ pd. fresh crab meat, rinsed with fresh lemon juice } mix next 5 ingredients
together in a bowl
1 stalk of celery, stringed and minced fine
Fresh tarragon, minced, about 2 tablespoons
Salt and pepper to taste
2 tablespoons grated parmesan cheese
Place filets in a flat baking dish, spoon filling in the center and roll the filets up.
Tuck seam at bottom.
Preheat oven to 325 degrees
For the Sauce:
makes about 1 cup
½ cube unsalted butter cut into chunks
½ cup dry white wine
2 tbsp. minced shallots
½ of a fresh lemon juiced
1⁄4 tsp. kosher salt
Pinch of white pepper
Melt butter in sauce pan, add shallots and sweat on low, about 5 min.
add in seasoning to taste.
Spoon over filets and pour the rest into the baking dish
Bake for 20 minutes. Half way thru, spoon sauce over the filets again.
Serve immediately. ENJOY! Lesli Ann Cone