In the Kitchen: Crabmeat Stuffed Sole

Food & Drink
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In the kitchen today, Discover Newport has brought us Chef Brian Ruffner from Jo’s American Bistro making Crabmeat Stuffed Sole with White Asparagus sauce, Celeriac Mashed Potatoes and Winter Salad.

INGREDIENTS:

  • 3, 2oz fillets sole
  • 4.5oz crab meat stuffing
  • 1 Tbs minced shallot
  • 1-2oz whole butter
  • 4-6oz white wine

For the Crabmeat Stuffing:

  • 3oz minced shallot
  • 2 Tbsp chopped chervil
  • 1/2 cup fresh bread crumbs
  • 2-3oz heavy cream
  • 1lb crabmeat
  • salt and pepper to taste
  1. Saute shallot until translucent, combine with all other ingredients, reserve in refrigerator
  2. Sole can be stuffed up to 2 hours before cooking

For White Asparagus Sauce:

  • 1lb white asparagus blanched, sliced thinly, tips reserved for garnish
  • 1/2lb yukon gold potatoes small dice
  • 1 cup white wine
  • 2 cups heavy cream
  • salt & pepper (white)to taste
  1. Combine asparagus, wine cream, and potato together bring to a boil and immediately turn down to a very gentle simmer
  2. When all ingredients are cooked to tender, transfer to a blender and blend smooth, strain through finest strainer available
For the Celeriac Mashed:
  1. Equal parts yukon gold potatoes and peeled diced celeriac, cook together
  2. Drain and butter cream salt and pepper to desired consistency reserve and keep warm
For the Winter Salad:
  • 1/2 cup chiffonade of sorrel
  • 1/4 cup of fennel fronds
  • 1/2 cup frissee
  • 1/2 cup Boston bibb chiffonade
  • Diced: leeks, carrots, parsnip, celeriac
          Lemon Vinaigrette
  • 1 part lemon juice, 4 parts extra virgin olive oil
  • salt & pepper to taste
  1. Toss ingredients and reserve for garnish
 

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