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1
Preheat the broiler of your oven.
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2
Rinse and dry the Dover sole fillets with paper toweling.
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3
Season on both sides with salt and black pepper.
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4
Butter a flameproof baking dish (cast iron gratin dish works very well, so does a large oven-safe skillet) generously.
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5
Place 1/2 of the sole fillets, (make sure there is no skin on the sole) skinned side up, into the dish or pan.
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6
In a small mixing bowl, blend the crab, egg yolk, parsley, bread crumbs, salt and black pepper.
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7
Spoon equal portions of this mixture on to the centers of the fillets.
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8
Smooth the filling over, leaving a 1/2 inch margin around it.
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9
Take the remaining fillets, arrange them skinned side down, press lightly around the sides to shape and seal the filling.
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10
Scatter the shallots around the fish.
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11
Brush the fish with the remaining butter, and pour the wine around the fish.
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12
Place the dish on the stove over high heat.
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13
Bring the wine to a boil and let simmer about 15 seconds.
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14
Place the dish under the broiler, about 7 to 8 inches from the heat source.
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15
Cook, watching closely to prevent burning and turning the dish so that the fish cooks evenly.
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16
Serve garnished with parsley and vegetables.
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17
The remaining shallots and wine in the dish make an excellent finishing glaze for carrots.
