Photo: Priscilla Du Preez
Crab-Stuffed Sole Paupiettes with Sauce Vin Blanc Recipe
25 ingredients
1 hr 45 min
8 servings
openrecipes
This crab-stuffed sole paupiette recipe is gently poached in a light, aromatic broth and topped with a white wine–butter sauce.
Estimated Nutrition (whole recipe, rough)
736
Calories
17g
Protein
19g
Fat
121g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter (1/4 stick)
- 1/4 cup finely chopped shallot (from about 1 shallot)
- 2 teaspoons all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 8 ounces lump crabmeat , picked over for shells, excess water squeezed out (do not rinse)
- 3 tablespoons finely chopped chives
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 3 cups water
- 1/2 cup dry white wine
- 2 medium shallots , thinly sliced
- 1 medium carrot , peeled and thinly sliced
- 1 medium celery stalk, thinly sliced
- 6 fresh Italian parsley stems
- 3/4 teaspoon kosher salt , plus more for seasoning
- 8 (3- to 4-ounce) skinless petrale sole fillets (about 1 1/2 to 2 pounds)
- Freshly ground white pepper
- 3 tablespoons unsalted butter , at room temperature
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1 1/2 teaspoons freshly squeezed lemon juice
- 16 (2-inch) chive pieces, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes