03/20/2026
The Terraces' Food Service Director, Bob Janson, shares another one of his recipes that the residents enjoy. We are so grateful for Bob's talents that he brings to everyone!
Baked Stuffed Sole 4 servings
8 sole fillets (3-4 oz each)
The Stuffing:
Sauté in Extra virgin Olive Oil
2 TBS minced shallot
1 TBS minced celery
2 TBS fine shredded carrot
1 tsp minced garlic
Deglaze pan with ½ cup dry white wine & 2TBS of fresh lemon juice
Add large spring of fresh thyme
Reduce to 1/3 of the original amount
Mix in 1 ½ cup Panko breadcrumbs
When cooled add ½ cup crab meat (more if desired)
Season with salt and pepper about 1/4 tsp each
Roll 2 sole fillets with ¼ cup filling
Place rolled Sole in a baking pan prepared with Olive Oil and melted butter
Drizzle olive oil, white wine and lemon juice over sole
Season rolls with salt and pepper to taste and paprika
Bake in a pre-heated oven @ 375 for about 30-35 minutes
Drain off liquid from pan into small pot, bring to a simmer, whisk in 1 tbs flour to thicken
Strain though a small fine sieve over sole
Garnish with a thin slice of lemon and a small sprig of fresh dill
Serve over asparagus spears
