• 1 ounce crabmeat
• Pinch of freshly grated ginger
• 1 tablespoon butter
• 1 1/2 tablespoons lemon juice
• 6 ounces oak smoked Irish salmon
• 1/4 cup cream
• Pinch cayenne pepper
• Salt and pepper, to taste
• 12 fillets of sole
• 1/2 cup water
• 1/2 cup dry white wine
• Fresh chervil sprigs, for garnish
A more elegant stuffing for fish, as in this delicate sole, is achieved with a combination of crabmeat and smoked salmon.
Preheat oven to 350°F. In a small skillet over medium heat, melt the butter and gently stir in the crabmeat and ginger to warm, about 3 minutes. Stir in half the lemon juice and set aside to cool. In a food processor or blender, combine the smoked salmon, remaining lemon juice, cayenne pepper, and cream and process until smooth.
Trim the sole and season with salt and pepper. Spread each fillet with one tablespoon of the salmon mixture and top with a spoonful of crabmeat. Carefull roll the fillets and brush with a little lemon juice. Place fillets in a shallow ovenproof dish with the water and wine, cover and poach in the oven for 8 to 10 minutes.