Crab-Stuffed Sole

This is French bistro cooking at its most approachable. Tender sole fillets wrapped around sweet crab meat, bathed in sauce, and finished with a golden cap of melted Swiss.

The filling is simple but thoughtful: crab, minced chives, parsley, celery, and melted butter, with a splash of cream to bind it all together. Rolled up seam-side down and blanketed in a silky white wine sauce, the fish bakes until it flakes at the touch of a fork.

A final shower of grated Swiss melts over the top, turning the whole dish into something that belongs under candlelight.

Chef Tips

• Use thin sole fillets so they roll easily without cracking. If your fillets are thick, gently pound them between plastic wrap to thin them out.
• Spread the filling in an even, thin layer. Too much and the rolls won’t hold together; too little and you lose that crab-in-every-bite effect.
• The sauce should be simmered until it coats the back of a spoon before pouring it over the fish. Too thin and it won’t cling.
• A dusting of paprika at the end is more than just pretty. It adds a subtle sweetness that complements the Swiss beautifully.