Best Stuffed Dover Sole Recipes

Seafood Stuffed Dover Sole image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17

1/2 pound peeled, deveined shrimp, rinsed, raw
1/2 pound lobster meat, raw
1/2 pound crab meat, raw or from brine
1/4 cup parsley, roughly chopped
1/4 cup basil, roughly chopped
5 large shallots, peeled and cut in half
1/2 lemon, juiced
3 tablespoons white wine
Salt and pepper, to taste
6 fillets of Dover sole to spread puree across
6 shrimp, peeled, deveined, with tail shell left on, to be rolled into center of the Sole
1 (8 by 8-inch) shallow baking dish
1/4 cup Butter, to grease pan and to coat fish before baking
5 shallots, peeled and thinly sliced
1 lemon, juiced
1 cup white wine
1/4 cup dill, loosely chopped

Steps:

Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

Stuffed Dover Sole image

Provided by Denises

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 lbs dover sole (fresh and skinless)
6 shrimp (cooked or raw, cleaned and deveined)
1 lobster tail
2 small crab legs (fresh or cooked....about 1 to 2 Tablespoons)
1 teaspoon fresh parsley (about 5 tops)
1 teaspoon green onion
1 tablespoon butter
1 tablespoon white wine

Steps:

Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
Place Dover Soles in small Baking Dish (ungreased).
In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
Preheated oven of 325.
Cook for 20-25 mins.
In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
Goes perfect with Salad, Vegetable, or Rice.

Nutrition Facts : Calories 122.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 144, Sodium 189.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 13.9

Stuffed Whiting or Dover Sole Provencal image

Provided by Maria *

Categories Fish

Time 30m

Number Of Ingredients 11

6 small whiting or dover sole
3 lb fresh spinach or (1lb frozen)
olive oil
2 large garlic cloves, finely chopped
1 large onion, finely chopped
2 Tbsp finely chopped parsley
1 bay leaf, crumbled
pinch of thyme
salt & freshly ground pepper
freshly grated breadcrumbs
thinly sliced pieces of lemon or lemon wedges

Steps:

1. Wash spinach carefully and remove stems (or defrost frozen spinach). Drain well. Place in a saucepan with 2 Tbsps. olive oil and cook, stirring constantly until spinach is limp. Drain spinach and finely chop.
2. Finely saute chopped onion, parsley, crumbled bay leaf and thyme in 4 Tbsps. olive oil until golden; addfinely chopped spinach and season with salt and freshly ground pepper, to taste. Mix well. Spread 2/3 of spinach mixture in the bottom of a gratin dish.
3. Place fish fillets open side up on a clean towel. Season generously and place a Tbsp of reserved spinach mixture on each fillet. Roll fish up tightly (starting at the broad end) and place them in rows on the bed of spinach. Sprinkle with breadcrumbs, then with olive oil and bake in moderate 375 F oven for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lemon slices or wedges. ENJOY!

STUFFED DOVER SOLE image

Yield Makes 4 servings

Number Of Ingredients 17

4 fillets Dover Sole, about 4 ounces each
1/2 pound lump crabmeat
1 egg
1/4 cup dried bread crumbs or cracker crumbs
2 scalions, sliced very thinly (white and some green)
2 Tablespoons good quality mayonnaise
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Tone's brand PERC Garden Seasoning
2 or 3 dashes white worcestershire sauce
1/2 teaspoon lemon zest
Thinly sliced chives, with a chive blossom or two if available, for garnishing
3 egg yolks
1 Tablespoon lemon juice
1/2 teaspoon salt
2 drops Tabasco
1/2 cup butter, melted and hot

Steps:

Make sure you have smooth Dover sole fillets with no tears. Pat dry with paper towels. Combine crabmeat, egg, dried bread crumbs or cracker crumbs, scallions, mayonnaise, salt, white pepper, PERC, Worcestershire and lemon zest. Be gentle with the crabmeat so as to not break it up any more than necessary to combine. Divide into fourths and spread on the Dover sole fillets; roll fillets gently and put in prepared baking pan. Bake at 325 degrees for about 15 minutes, or until fish flakes. Hollandaise: In blender, mix all ingredients except butter, Slowly pour in butter while mixing on low speed. Pour a small amount of Hollandaise on plate; place rolled and stuffed Dover sole fillet on the Hollandaise. Pour a small amount of Hollandaise over the sole, and garnish with chives.