Chef's Tip
When rolling the sole fillets, place the stuffing at the wider end and roll toward the narrower end. Secure with toothpicks if needed, but remember to remove them before serving for a more elegant presentation.
Instructions
- Preheat oven to 375°F. Lightly butter a baking dish that will snugly fit all rolled fillets.
- Pat sole fillets dry with paper towels. Season lightly with salt and white pepper.
- In a skillet, melt 2 tablespoons butter over medium heat. Add shallots and red pepper; sauté until softened, about 3 minutes.
- Add scallops and cook just until they begin to turn opaque, about 1 minute. Add wine and simmer for 1 minute.
- Remove from heat and transfer to a bowl. Gently fold in crabmeat, breadcrumbs, parsley, Old Bay, and lemon juice. Let cool slightly.
- Lay sole fillets flat on a work surface. Divide stuffing mixture among fillets, placing it at the wider end.
- Roll fillets around stuffing, starting at the wider end. Place seam-side down in prepared baking dish.
- Melt remaining 1 tablespoon butter and brush over stuffed fillets.
- Bake for 18-20 minutes, until fish flakes easily with a fork.
- While fish bakes, prepare Lobster Newburg sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in cream until smooth. Simmer gently for 5 minutes until slightly thickened.
- In a small bowl, whisk egg yolk with 2 tablespoons of the hot cream mixture to temper. Whisk tempered yolk back into sauce.
- Add sherry and lobster meat. Simmer gently for 2-3 minutes until lobster is warmed through. Season with salt and pepper.
- When sole is done, transfer to serving plates. Spoon warm Lobster Newburg sauce over each portion and sprinkle with paprika.
Plating
Place two stuffed sole fillets on each warmed dinner plate, slightly overlapping. Spoon Lobster Newburg sauce generously over and around the fish. Sprinkle with a light dusting of paprika and garnish with a small sprig of fresh parsley. Serve with steamed asparagus and rice pilaf on the side.
Storage & Reheating
Best consumed immediately after preparation. If necessary, leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a 325°F oven covered with foil until just warmed through to avoid drying out the fish. The sauce should be stored separately and reheated gently, whisking occasionally.
About This Recipe
A refined seafood entrée from Anthony's Pier 4, this baked stuffed sole showcases the restaurant's commitment to elegant preparations. The delicate sole fillets encase a flavorful seafood stuffing, while the luxurious Lobster Newburg sauce—a New England classic—elevates this dish to special-occasion status.