-
1
Preheat the oven to 400 degrees F.
-
2
In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots.
-
3
Once they are combined, slowly add the eggs and cream.
-
4
Puree for 20 to 30 seconds, then remove from the processor and refrigerate for 20 to 30 minutes.
-
5
Roll the sole fillet starting at the tail end to create a 'roulade' and either pipe the mouselline with a pastry bag, or stuff it with a spoon.
-
6
Season the sole with salt and freshly ground black pepper and place it in a baking dish or a saute pan.
-
7
Pour white wine in the dish and place it in the oven for 10 to 12 minutes or until the internal temperature is about 120 degrees.
-
8
Remove from the oven and serve with Dill Beurre Blanc.
-
9
2 1/2 cups white wine
-
10
4 peppercorns
-
11
1 shallot, chopped
-
12
1/2 clove garlic, chopped
-
13
1 sprig thyme
-
14
1 dill stem, reserve dill fronds for sauce
-
15
Salt and freshly ground black pepper
-
16
4 tablespoons heavy cream
-
17
4 ounces cubed butter, chilled
-
18
In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter.
-
19
Bring them to a simmer and reduce by a 1/3.
-
20
Slowly add the cream and reduce by 1/2.
-
21
Strain the liquid through a fine strainer and into a small sauce pot.
-
22
With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce.
-
23
(if the sauce begins to thicken too much, add a small amount of wine to re-hydrate).
-
24
Whisk all the butter into the sauce and adjust for seasoning.
-
25
Add the reserved dill fronds.
