Sole Vanessi
Sole Vanessi features tender sole fillets filled with crab meat and Swiss cheese, baked in a flavorful white wine and cream sauce, perfect for a refined seafood dinner.
Ingredients
- 6 (3 oz.) sole fillets ⓘ
- garlic salt and white pepper to taste ⓘ
- 3 (4 x 7-inch, 4 oz.) slices Swiss cheese, halved lengthwise ⓘ
- 1 (6 oz.) package crab meat ⓘ
- 1/2 tsp. basil
- 6 mushroom caps, sliced ⓘ
- 2 tsp. butter ⓘ
- 2 Tbsp. chopped mushrooms
- 1/2 tsp. chopped shallots ⓘ
- 1 tsp. lemon juice ⓘ
- 3 Tbsp. dry white wine ⓘ
- 2 Tbsp. clarified butter ⓘ
- 3 Tbsp. all-purpose flour ⓘ
- 1 cup fish stock ⓘ
- 1/3 cup light cream ⓘ
Instructions
- Place fish on waxed paper and sprinkle lightly with salt and white pepper.
- On each sole fillet, place half a slice of Swiss cheese, 1 ounce of crab meat, a sprinkle of basil, and sliced mushroom.
- Roll up the fillets and place seam side down in a greased baking dish.
- In a skillet, sauté sliced mushrooms and chopped shallots in butter until tender.
- Add lemon juice, dry white wine, and fish stock; bring to a simmer.
- Stir in all-purpose flour to thicken the sauce, then add light cream and clarified butter.
- Pour the sauce over the rolled fillets in the baking dish.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until cooked through.
Nutrition & Diet Analysis (per serving)
792
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).