Baby Sole with Crab and Raki - 2g Carbs, Trace Fiber
Recipe By :Spice: Flavors of the Eastern Mediterranean by Ana Sortun, 2006
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup heavy cream
1/2 pound crabmeat -- Maine or Dungeness
1 plum tomato -- quartered and seeds removed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
Salt and pepper to taste
6 sole fillets -- or flounder, boned and skinned (4- to 5-ounce)
1 3/4 cups fish fumet -- (page 161) (1 3/4 to 2 cups)
1/2 cup raki -- or ouzo
4 tablespoons butter
Preheat the oven to 375ºF.
In a small heavy saucepan, over medium heat, bring the cream to a boil and
reduce the heat to low. Simmer for about 12 minutes, until the cream is
thick and reduced by half.
Meanwhile, drain the crabmeat in a colander and press on it, extracting as
much water as possible without tearing up the meat.
Chop the tomato into a small dice and place it in a medium mixing bowl
with the crabmeat. Add the fresh herbs and gently stir in the cream,
seasoning the mixture with salt and pepper.
The thick cream should bind the crabmeat but not make it soupy or too
creamy.
Season both sides of the fillets with salt and pepper and place them;
skin-side up, into a baking dish or roasting pan.
Place 2 to 3 tablespoons of the crab mixture on the bottom third of each
fillet and roll the fillet over and around the crab mixture, making 6
roulades. Make sure the roulades are tightly
rolled for a nice presentation.
Add the fish fumet and raki to the pan and bake the fish for 16 to 18
minutes, until it is just cooked through.
Remove the fish from the baking dish and set it aside under foil to keep
it warm. Reserve your pan juices in a small saucepan.
Just before serving, heat the saucepan with pan juices over high heat.
Boil the juices until they reduce by a little more than half and are
slightly thickened and concentrated, 12 to 15 minutes. Reduce the heat to
medium-low and slowly whisk in the butter, 1 tablespoon at a time. When
the butter is incorporated, remove the saucepan from the heat and season
the sauce with salt and pepper.
Pour the sauce over the fish and serve immediately. You can also pass the
sauce around the table in a gravy pitcher for guests to pour themselves.
Serves 6
We've had this elegant dish on the menu at Oleana since we opened in the
winter of 2001. I was inspired to create it after I had a delicious meal
at a fish restaurant on the Asian side of
Istanbul, where I dined on creamy eggplant with crab that was broiled with
raki. I also sipped on raki as I ate, and discovered that the liqueur
matches perfectly with the flavors of eggplant
and crab.
Raki, also called Arak, is a fennel-flavored liqueur similar to Greek ouzo
that brings out the wonderful flavors in this dish but won't overwhelm it.
If raki is unavailable, you can substitute
ouzo or even the French pastis or pernod. If raki or ouzo doesn't appeal
to you for sipping, try a clean pinot gris from Oregon, with ripe stone
fruit flavors.
Serve Eggplant Soufflé (page 265) with this delicate fish dish.
ChupaNote: fish fumet (fish broth) can be purchase bottled at better
groceries. In a pinch, use clam juice. But you'll need to adjust the salt.
Cuisine: "Turkish"
Source: "Food & Wine [magazine]"
S(Formatted by Chupa Babi): "Dec 2006"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 435 Calories; 25g Fat (57.8%
calories from fat); 39g Protein; 2g Carbohydrate; trace Dietary Fiber;
185mg Cholesterol; 488mg Sodium
Exchanges: 5 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
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