Souffle of Dover Sole with Crab, Ginger and Lemon G

Name: Souffle of Dover Sole with Crab, Ginger and Lemon Grass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) pieces of sole fillet; Salt and pepper to taste; 2 tablespoons melted butter; 2 cups vegetable stock; 1 -inch piece ginger, roughly chopped; 2 -inch piece of lemon grass, roughly chopped; 1 tablespoon heavy cream; 1 tablespoon unsalted butter; Salt and pepper to taste; 1 (6-ounce) piece of sole fillet; 1 egg yolk; 1 whole egg; 1/4 cup heavy cream; Salt and pepper to taste; 4 egg whites; 2 ounces crab meat; 8 drops lemon juice; 12 grapefruit segments; 4 sprigs of chervil

Servings: persons

4 (6-ounce) pieces of sole fillet
Salt and pepper to taste
2 tablespoons melted butter
2 cups vegetable stock
1 -inch piece ginger, roughly chopped
2 -inch piece of lemon grass, roughly chopped
1 tablespoon heavy cream
1 tablespoon unsalted butter
Salt and pepper to taste
1 (6-ounce) piece of sole fillet
1 egg yolk
1 whole egg
1/4 cup heavy cream
Salt and pepper to taste
4 egg whites
2 ounces crab meat
8 drops lemon juice
12 grapefruit segments
4 sprigs of chervil

1
Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking.
2
Season sole with salt and pepper and brush with the melted butter.
3
Turn sole on its side, and form a circle, skin side in, with the fillets.
4
Secure with a toothpick.
5
Place on a lightly greased non-stick baking tray.
6
Refrigerate until needed.
7
Make the sauce: Combine the vegetable stock, ginger and lemon-grass.
8
Reduce by half.
9
Add heavy cream and butter.
10
Season with salt and pepper.
11
Strain sauce.
12
Keep warm in a small saucepan.
13
Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper.
14
Puree until smooth.
15
Whip egg whites until stiff peaks form.
16
Fold egg whites into puree.
17
Layer crab meat and souffle mixture into sole circles, starting with the crab.
18
Use half an ounce of crabmeat total per sole fillet.
19
Squeeze lemon juice over crab during layering.
20
Place souffles in a preheated 375 degree oven for 7 minutes.
21
Souffle should be golden brown.
22
Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate.
23
Spoon sauce around edge of plate.
24
Garnish each plate with three grapefruit segments and sprigs of chervil.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 (6-ounce) pieces of sole fillet, Salt and pepper to taste, 2 tablespoons melted butter, 2 cups vegetable stock, and more.

Yes, Souffle of Dover Sole with Crab, Ginger and Lemon Grass falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Souffle of Dover Sole with Crab, Ginger and Lemon Grass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions