Stuffed Dover Sole Recipe

Name: Stuffed Dover Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets Dover Sole, about 4 ounces each; 1/2 pound lump crabmeat; 1 egg; 1/4 cup dried bread crumbs or cracker crumbs; 2 scalions, sliced very thinly (white and some green); 2 Tablespoons good quality mayonnaise; 3/4 teaspoon salt; 1/4 teaspoon white pepper; 1/4 teaspoon Tone's brand PERC Garden Seasoning; 2 or 3 dashes white worcestershire sauce; 1/2 teaspoon lemon zest; Thinly sliced chives, with a chive blossom or two if available, for garnishing; 3 egg yolks; 1 Tablespoon lemon juice; 1/2 teaspoon salt; 2 drops Tabasco; 1/2 cup butter, melted and hot

Servings: persons

4 fillets Dover Sole, about 4 ounces each
1/2 pound lump crabmeat
1 egg
1/4 cup dried bread crumbs or cracker crumbs
2 scalions, sliced very thinly (white and some green)
2 Tablespoons good quality mayonnaise
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Tone's brand PERC Garden Seasoning
2 or 3 dashes white worcestershire sauce
1/2 teaspoon lemon zest
Thinly sliced chives, with a chive blossom or two if available, for garnishing
3 egg yolks
1 Tablespoon lemon juice
1/2 teaspoon salt
2 drops Tabasco
1/2 cup butter, melted and hot

1
Make sure you have smooth Dover sole fillets with no tears. Pat dry with paper towels.
2
Combine crabmeat, egg, dried bread crumbs or cracker crumbs, scallions, mayonnaise, salt, white pepper, PERC, Worcestershire and lemon zest. Be gentle with the crabmeat so as to not break it up any more than necessary to combine. Divide into fourths and spread on the Dover sole fillets; roll fillets gently and put in prepared baking pan.
3
Bake at 325 degrees for about 15 minutes, or until fish flakes.
4
Hollandaise: In blender, mix all ingredients except butter, Slowly pour in butter while mixing on low speed.
5
Pour a small amount of Hollandaise on plate; place rolled and stuffed Dover sole fillet on the Hollandaise. Pour a small amount of Hollandaise over the sole, and garnish with chives.

438

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.

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 17 ingredients. The key ingredients include: 4 fillets Dover Sole, about 4 ounces each, 1/2 pound lump crabmeat, 1 egg, 1/4 cup dried bread crumbs or cracker crumbs, and more.

Yes, Stuffed Dover Sole falls under the General 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!

Stuffed Dover Sole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions