Crab Stuffed Fish
Ingredients for fish:
4-6 white fish fillet. (I used dover sole)
1-2 shallots minced
2 garlic cloves minced
2 green onions finely sliced
1 tablespoon butter
1/4 cup white wine
2 1/2 cups real crab meat
1/4 cup lemon juice
salt and pepper
1/4 cup plain bread crumbs
2 tbs. grated parmesan cheese
1 shallot minced
1/3 cup white wine
1 roma tomato diced (optional)
3/4 cup heavy whipping cream
1/2 cup chicken broth.
2-3 tablespoons butter
Heat oven to 375 degrees.
Melt butter in a saute pan on medium heat.
Add shallots,garlic,and scallions.
Saute until shallots are soft.
Add white wine and let wine evaporate.
In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.
Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.
Pulse 5-6 times until ingredients are well combined.
Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.
Sprinkle each roll with breadcrumb mixture (all around).
Place seam side down in a glass baking dish.
Make the sauce….
Melt butter in a saute pan on medium heat,and throw in shallots.
Saute 1-2 minutes.
Add tomatoes and sauté for another minute or so.
Add white wine and let it evaporate.
Gently stir in cream and stock.
Season with a little bit of salt.
Pour the sauce in the baking pan with fish.**
Bake for about 30-35 minutes or until the top is slightly golden.
Serve over arborio rice or risotto.
** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.