Friday, November 17, 2017

Sole with Crab Cake Stuffing for #FishFridayFoodies


 It's Fish Friday Foodies time.
This event happens the third Friday every month and is hosted by various bloggers who suggest a theme for the month.  This month the theme is Fish or Seafood with Stuffing.  Our hostess this month is Wendy of A Day in the Life on the Farm.  
She's also the one who started this whole crazy idea a couple of years ago.  And it's been fun.  I love looking at all the inventive, not to say, downright yummy seafood ideas others come up with.  I've even contributed a couple of dishes myself.  One year I did shrimp every single month.  It's sorta like chicken, you can play with it, dress it up, dress it down, and just plain have fun.  
As soon as I saw the theme this month I had an idea and then shelved that idea.  I wanted to use Salmon, but I wanted the wild caught Pacific salmon, not the farmed stuff. 
Then I looked at the price. YIKES!!!!  So I decided to go with Plan B.
Except there was no Plan B, until I went in my freezer and a container fell out and landed right on my little toe, sigh.  That container had some leftover crab cake mix from when I made some of my Award Winning Crabcakes for some friends last month.  I'd made way too much for the four of us, so I froze the rest.
I got the message. Especially since the Sole I had in the freezer just happened to bump my hand as well.
The light bulb turned on, (a mega watt bulb, BTW).

To start with, I took the sole out, thawed it, and patted each fillet dry.  Then I cut them in thirds.  I took a spoonful of the crab cake mixture and placed it on each piece of fish, rolled it up and secured them with a toothpick, temporarily.   Set that aside for a minute.  I took some creme fraiche,  whisked it up , added some hot sauce, just a few drops.  In a separate dish I had some panko, instant potato flakes (garlic flavored), and a little flour.  I dipped each roll in the creme fraiche and then rolled them in the panko mixture.   I fried them in some clarified butter, over low heat as I didn't want the creme fraiche to burn,  rolling them around in the butter so they could cook evenly.  They tasted pretty good, but the breading fell off as I moved them around the pan.   And the sole is such a delicate fish, well, it turned into a real Prima donna in the pan, so the next time I make it, I'll use a fish that's a little less prone to temper tantrums and instead of the creme fraiche (which tasted wonderful), I'll dip them in egg.   As it was only one of the stuffed filet's was even the least bit photogenic. sigh
Sole with Crab Cake Stuffing

Sole with Crab Cake Stuffing

Sole with Crab Cake Stuffing

Shameless promotion here:
Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. 
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

 


Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

12 comments:

  1. Well, if that is a bad photo it must have been really good because I think it looks delicious Sid!

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    1. Only one of the stuffed fish filets was worthy of a picture, but they all tasted good.

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  2. Sometimes your freezer just speaks to you! This looks and sounds really delicious.

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    1. And mine was saying it's time to organize some stuff, lol. Just kidding, I'd put the crab cake stuffing one the side of the freezer during my hunt and that's when it fell on my toe. It was very good actually.

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  3. "Anything with crab meat!" is one of my mottos! Your stuffed fish with that panko crust looks absolutely wonderful. I love that you stuck it on with creme fraîche! Who cares if some fell off? I'm sure the flavor was all there.

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    Replies
    1. The flavor was there, in spades, even if the coating stayed in the pan, sigh.

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  4. Excited to have another sole recipe. That is the one of the fishes I can get hear at good quality and a reasonable price.

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    1. It's funny I had searched everywhere for Dover sole at a decent price and finally found it at Trader Joe's. I keep it in the freezer now. Love the taste and how versatile it is.

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  5. That sounds like such a DELICIOUS combination!!

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  6. This sounds very tasty and looks tempting.

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    Replies
    1. It was tasty and something I will probably make again.

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