Last night my husband and I decided it would be fun to have a date night at home. So we fed and put the kids to bed a little earlier than usual and enjoyed dinner all by ourselves, a rare occasion in our house. My husband is from Boston and he is a BIG seafood fan. I decided to make something I knew would be right up his alley!!

I created a fantastically supple and delicate filet of Sole topped with fresh crab meat from the king crab legs I had bought earlier that day. Over that I poured a white wine sauce featuring lemon and butter flavors. On the side I I served steamed asparagus tossed with olive oil and baked sundried tomato polenta.

I highly reccommend this dish. It was very easy to make, but your lucky dinner guest will think you are a master chef! Give it a try, you won’t be disappointed… I promise!

Filet of Sole topped with Crab in a White Wine Lemon and Butter Sauce.

Ingredients:

1 lb crabmeat
1.5 lb filet of sole (2 or 3 fresh boneless filets)
1/2 cup white wine
1 lemon
4 tbsp. butter
1 tbsp. olive oil
1 shallot (very finely chopped) 
1 tbs. flour
salt, pepper and parsley

Directions:

Crack the crab legs and remove meat (this is my husband’s job). Run your fingers through the meat to ensure there are no pieces of shell in the meat. Coarsely chop and set aside.

Preheat oven to 400 degrees

Pat fish dry and season with season with salt and pepper. Dredge in flour. Melt 1 tbsp. of olive oil and 1 tbsp. of butter over high heat.  One by one sear filets on both sides to a golden brown, about 2 minutes on each side. Add more olive oil and butter as needed for each filet.

Carefully place on baking sheet and set aside.

In same skillet add crabmeat along with 1 tbs. butter and juice from 1/2 lemon. Season lightly with salt and pepper. Let cook for about 3-5 minutes, then remove from pan and place over the sole.

Turn heat to low and melt 2 tbsp. of butter. Gently sauté shallots until translucent. Add 1 tbs. of flour to shallots; this will thicken the sauce later. Slowly add 1/2 cup white wine. Wisk wine and shallots together to prevent clumping. Add zest and juice from half a lemon and season with ½ tsp. of salt and ½ tsp. of pepper. Add ½ tsp. of fresh or dried parsley flakes and let simmer for 5 min until sauce has thickened a bit and acidity has cooked out of the wine.  

While the sauce is working, place fish in oven to cook for 5 min. Remove from oven and carefully place on plate. Lastly spoon the lemon butter sauce on top of the sole.