Gourmet Baked Sole with Creamy Crab Stuffing and Lobster Newburg Sauce
Indulge in a luxurious seafood delight with this Gourmet Baked Sole featuring a luscious crab stuffing and an exquisite lobster Newburg sauce. This dish is a harmonious blend of tender sole fillets and savory crab, elevated by a creamy sauce made from sweet Maine lobster and rich Madeira wine. Perfect for special occasions or a sophisticated dinner at home, this recipe showcases the elegance of seafood cuisine with its rich flavors and inviting aromas. Impress your guests or treat yourself to a restaurant-quality meal in the comfort of your own kitchen.
4
Servings
875
Calories
15
Ingredients
Ingredients
Fresh Sole Fillets
1 1/2 lbs (skinless, deboned)
Mushrooms
2 oz (diced)
Leek
1/2 oz (whites only, diced)
Butter
1 1/2 oz (for sautéing)
Fresh Crabmeat
1 oz (chopped, liquid squeezed out)
Madeira Wine
1/2 oz (used in stuffing)
Heavy Cream
1 oz (for stuffing)
Ritz Cracker Crumbs
1/2 cup (crushed)
Butter
1/4 lb (for lobster sauce)
Maine Lobster Meat
1 lb (chopped)
Madeira Wine
1 1/2 cups (for lobster sauce)
Salt
1/2 teaspoon (to taste)
Black Pepper
1/4 teaspoon (to taste)
Heavy Cream
1/2 gallon (for lobster sauce)
Light Roux
3/4 lb (cooked (equal parts butter and flour))
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a skillet over medium heat, melt 1 1/2 oz of butter. Add diced mushrooms and leeks, sautéing until they are soft and fragrant.
3
Add the fresh crabmeat to the skillet and sauté for an additional 5 minutes. Pour in 1/2 oz of Madeira wine and 1 oz of heavy cream. Cook until the mixture reduces by 75%, then season with a dash of salt and black pepper.
4
In a mixing bowl, combine the sautéed crab mixture with 1/2 cup of crushed Ritz cracker crumbs until well mixed.
5
Spread the crab stuffing evenly into an ovenproof dish, shaping it into a mound.
6
Place the fresh sole fillets on top of the stuffing in the dish, ensuring they cover the stuffing evenly.
7
Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
8
While the sole bakes, prepare the lobster sauce. In a separate skillet, melt 1/4 lb of butter over medium heat and add 1 lb of chopped lobster meat. Sauté for about 10 minutes until the lobster is cooked through.
9
Add 1 1/2 cups of Madeira wine, seasoning with salt and pepper to taste. Allow the mixture to cook for another 10 minutes.
10
Pour in 1/2 gallon of heavy cream, bringing the mixture to a boil. Gradually whisk in the prepared light roux, stirring often until the sauce thickens, about 15 minutes.
11
Once the sole is done baking, carefully plate the fish and spoon the creamy lobster sauce over the top. Serve immediately to enjoy this decadent dish.
Nutrition Information
57.5g
Fat
55g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Baked Sole with Creamy Crab Stuffing?
This is a luxurious seafood dish featuring tender sole fillets filled with a savory crab and mushroom stuffing, topped with a rich Lobster Newburg sauce.
What kind of fish is best for this recipe?
The recipe specifically calls for 1 1/2 lbs of fresh sole fillets, which should be skinless and deboned for the best results.
How is the crab stuffing prepared?
The stuffing is made by sauteing mushrooms and leeks in butter, adding crabmeat, Madeira wine, and cream, then mixing the reduced mixture with crushed Ritz cracker crumbs.
What is the key ingredient in the Newburg sauce?
The signature flavor of the Newburg sauce comes from the combination of chopped Maine lobster meat and 1 1/2 cups of Madeira wine.
What oven temperature is required for baking the sole?
The oven should be preheated to 350°F (175°C) before baking the fish.
How long does it take to bake the stuffed sole?
The sole should be baked for 20 to 25 minutes until the fish is opaque and flakes easily with a fork.
How do I prepare the leeks for the stuffing?
Use only the white parts of the leek and dice them finely before sauteing.
What type of wine is used in this recipe?
Madeira wine is used in both the crab stuffing and the lobster sauce to provide a rich, complex flavor.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 875 calories.
What are the nutritional macros for this dish?
The dish contains 57.5g of fat, 55g of carbohydrates, and 45g of protein per serving.
How is the lobster sauce thickened?
The sauce is thickened by gradually whisking in a prepared light roux made of equal parts butter and flour.
What is a light roux?
A light roux is a cooked mixture of equal parts butter and flour, used as a base to thicken sauces.
How much lobster meat is needed?
You will need 1 lb of chopped Maine lobster meat for the sauce.
Can I use frozen crabmeat?
Yes, but ensure it is fresh or high-quality frozen crabmeat, and be sure to squeeze out any excess liquid before sauteing.
What kind of crackers are used in the stuffing?
The recipe calls for 1/2 cup of crushed Ritz cracker crumbs for the stuffing texture.
How much heavy cream is used in total?
The recipe uses 1 oz for the stuffing and 1/2 gallon for the lobster sauce.
What are the main seasonings used?
The dish is seasoned with salt and black pepper to taste, specifically 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Do I need to cook the lobster before adding it to the sauce?
The recipe instructs to saute the chopped lobster meat in butter for about 10 minutes until cooked through before adding the wine.
How should the sole be placed in the baking dish?
The sole fillets should be placed on top of the mounded crab stuffing, ensuring they cover it evenly.
What is the preparation for the crabmeat?
The crabmeat should be chopped and have all liquid squeezed out before being added to the skillet.
Can I substitute the Madeira wine?
While Madeira provides a specific flavor, a dry Sherry is often the closest substitute in Newburg-style sauces.
What category of food does this recipe belong to?
This recipe is categorized under Crab and Seafood dishes.
Is this recipe suitable for a dinner party?
Yes, it is described as an elegant, restaurant-quality meal perfect for special occasions or sophisticated dinners.
How much butter is required for the entire recipe?
You will need 1 1/2 oz for the stuffing and 1/4 lb for the lobster sauce, plus what is used in the roux.
What should I look for to know the fish is done?
The fish is ready when it turns opaque and can be easily flaked with a fork.
How long should the lobster sauce simmer?
After adding the wine, it cooks for 10 minutes, and after adding the cream and roux, it thickens for another 15 minutes.
Can I use other mushrooms besides white button mushrooms?
The recipe calls for diced mushrooms; while not specified, Cremini or white mushrooms work well for this stuffing.
What tags are associated with this recipe?
Associated tags include seafood, sole, crab, lobster, baked, gourmet, and Newburg sauce.
Should the sauce be served on the side?
The instructions recommend spooning the creamy lobster sauce directly over the plated fish and serving immediately.