Sole Stuffed with Crab with Tomato Gin Concasse
Serves 8.
Ingredients
• 2 cups vegetable stock
• 170 gm tin crabmeat (drained)
• 2 cups rice (cooked)
• 1 tsp hot smoked paprika
• 1 clove garlic (crushed)
• 1 egg (lightly beaten)
• 1 tbsp mirin (sweet rice vinegar)
• 1 tsp salt
• 16 filets of sole
Concasse
• 1 tbsp olive oil
• 1 small onion (diced)
• 1 stalk celery (diced)
• 5 fresh ripe roma tomatoes (cored and coarsely chopped)
• 2 cloves garlic (crushed)
• ½ cup gin
• 2 sprigs fresh tarragon (de-stemmed and roughly chopped)
• 1 tsp sugar
• ½ tsp baking soda
• 1 tsp hot sauce
• salt to taste
• tarragon leaves left whole for garnish
Method
1. Pre-heat oven to 400F. In a pot over high heat add the stock and bring to a boil, then reduce heat to simmer. In a bowl, add the next seven ingredients and mix well. On a work surface lay out the sole with the largest end of each fillet at the bottom.
2. With your hand take about an eighth of the filling and form it into a tight ball. Place the ball at the bottom of the fillet and roll up. Gently place the sole on end into a casserole dish with a lid and repeat until all the sole is stuffed and arranged tightly in the casserole dish.
3. Very carefully pour the hot stock into the bottom of the casserole dish, trying not to pout any of the stock over the fish. Cover and place in the oven to steam for 20-25 minutes or until the fish is evenly cooked.
4. In a small pan, add the oil, onion and celery. Saute until the onions are translucent.
5. In a food processor, add the onion mixture along with the tomatoes, garlic and gin. Puree to a fine consistency. Pour puree into a pot over medium high heat, adding the last five ingredients. Bring to a boil and remove from heat.
6. To serve, puddle the concasse into the centre of a plate and place two of the sole into the centre. Garnish with tarragon leaves.
From Institut de Sante
Photo: Courtney Van Dyk
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