Karl Ratzsch's Stuffed Sole a la Ratzsch

Recipe was originally published in Milwaukee Journal Sentinel, 2002.

Wine sauce (see recipe)
1.8 cup olive oil
1/2 cup diced bell pepper (half red, half yellow)
1/4 cup diced red onion
1 cup heavy whipping cream
1 teaspoon chopped jalapeño pepper
1/2 teaspoon chopped fresh cilantro
1/4 teaspoon chopped fresh thyme
Salt, to taste
Pinch of cayenne pepper
4 eggs, divided
1/2 teaspoon chopped chives
1/4 teaspoon dried dil
2 1/4 cups bread crumbs made from day-old bread, divided
1/4 cup ground almonds
1 pound lump crab, drained
8 pieces (3 to 4 ounces each) fresh sole
1 cup flour
Pepper to taste
2-3 tablespoon vegetable oil
2 tablespoon butter, melted

Wine Sauce
1/2 cup white wine
2 cups chicken stock
1 tablespoon fresh lemon juice
1 shallot, diced
1/2 bay leaf
1/4 teaspoon chopped garlic
Pinch of white pepper
1/2 cup heavy whipping cream
4 tablespoon (1/2 stick) butter, melted
4 tablespoon flour
2 tablespoon capers (drained)
1 teaspoon chopped parsley
Salt, to taste

Prepare Wine Sauce: In medium saucepan, simmer wine 5 minutes. Add stock, lemon juice, shallot, bay leaf, garlic, and pepper. Simmer 4 minutes over medium heat. Add cream and simmer 2 minutes.
In a small pan, melt butter. Add flour and whisk about 2 minutes. Add to sauce mixture to thicken. Strain in small bowl. When ready to serve, reheat if necessary, then stir in capers and parsley. Add salt if needed. Reserve.

Stuffed Sole: In a small sauté pan, heat oil. Add bell peppers and red onion and sauté until tender. Transfer to a bowl to cool. In a small saucepan, simmer cream with jalapeño until reduced by half. Cool and add to onion/pepper mixture in bowl. Stir in cilantro, thyme, salt, cayenne, 1 egg, chives, dill, 1/4 bread crumbs, and ground almonds. Mix well and add crab. Adjust seasonings.

Lay out sole and pat dry. In small bowl, whisk 1 of the remaining eggs and brush side of sole to be stuffed. Stuff sole with 2-3 tablespoons of the filling mixture (you may have some leftover). Roll up filets, set on parchment paper, and freeze 1 hour. When ready to prepare, preheat oven to 375 degrees.

Remove sole from freezer. Place flour that has been seasoned with salt and pepper in a shallow bowl. Beat remaining 2 eggs in another bowl. Place remaining 2 cups bread crumbs in another. Dredge rolled filets in flour, then dip into egg, draining off excess, and then dip into bread crumbs.

In a large skillet, heat vegetable oil. Add fish and brown on all sides. Do not crowd the pan, work in batches. When all filets are browned, transfer to a baking pan and brush tops with butter. Bake in preheated oven 15 minutes, or until fish is cooked.

To serve: Put two pieces of fish on each serving plate and top with some of the sauce.


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