(Preparation time about 15 minutes, cooking time 8 minutes)

Ingredients:

6 tbsps. unsalted butter
1 tbsp. crushed garlic
2 tbsps. chopped fresh oregano
1 cup of shredded crabmeat, about 8 oz.
1 cup chopped cooked shrimp, about 7 or 8 (1/4 lb.)
¼ cup Italian –flavored breadcrumbs
½ tsp. celery seed
½ tsp. hot Hungarian paprika plus extra
4 fillets Grey Sole or any other firm, thin white fish such as Flounder, about ¼ lb each
¾ cup dry white wine
Toothpicks

Preparation:

For the Crabmeat/Shrimp Stuffing:

1.    Melt 3 tbsps. of the butter in a small sauce pan on medium heat.
2.    Add the garlic and sauté lightly, do not let brown.
3.    Stir in the oregano.
4.    Add the shrimp & crabmeat.
5.    Stir in the breadcrumbs, celery seed and ½ teaspoon of paprika.
6.    Cook the mixture on medium for about 3 to 4 minutes to blend the flavors.

For the Stuffed Fillets:

Adding the stuffing

1.    Lay the fillets out on a cutting board, with the narrow end toward you.

2.    Spoon the stuffing onto the fillets, leaving about ¾ inch clear from either end.
3.    Gently roll up each fillet starting from the narrow end. Secure each roll with 2 toothpicks.

Rolled Fillets

4.    Sprinkle each roll with the additional paprika.
5.    Melt the remaining 3 tablespoons of butter on high heat in a non-stick sauté pan with a cover.
6.    When the butter is bubbling, gently add the rolled fillets and reduce heat to medium.
7.    Saute the fillets on three sides, turning each fillet 1/3 of a turn after 1 minute, for a total of 3 minutes.
8.    Return heat to high, add the wine, bring to a boil, cover and cook for 5 minutes more.

9.     Carefully transfer the fish to individual plates and spoon the remaining gravy and loose stuffing over each fillet.

Fillet of Sole Stuffed with Crabmeat & Shrimp

Serve with steamed asparagus, dressed with butter and lemon, and a dry white wine such as Sancerre or Sauvignon Blanc.