Time is never on my side. I am always in trouble with time— I never seem to have enough of it and when I think I do that’s when I really get into trouble. I am often late to things by just a little bit- but enough to be known that way. I don’t know how I do it sometimes; time just eludes me!
Well, planning dinner isn’t a great strength either, so you’ll see many posts of me having just come home, late, and needing to make something to feed the kids and me, fast. I totally believe in taking short cuts and using really good quality prepared foods when need be— other times I also need to make something I kind of planned but was too late home to make it the way I originally intended. And sometimes, just sometimes even when there isn’t the time I projected I can make something that’s pretty damn good and the kids love.
We had rushed home from a day of swimming and I had to use the sole my husband had bought before it was no longer any good. So, I called him, asked him for some instructions and made stuffed sole. Since it was so late, I just made a quick salad to go with it.
Stuffed Sole with Crabmeat Stuffing
Crab Stuffing:
- 1/3 loaf day old baguette or other bread, sliced
- 2 garlic scapes or 1 clove garlic (or chives, scallions)
- handful parsley
- small handful basil
- 1 celery stalk
- crabmeat (about 15-18 oz)
- 1-2 Tbsp olive oil
- sea salt & fresh ground pepper
- juice from 1/4-1/2 lemon
- Optional add carrots and or red bell peppers, Old Bay Seasoning
In food processor chop bread, garlic, parsley, basil, celery, salt and pepper. Add olive oil until stuffing sticks together but is not gooey (see photo). 
In a bowl combine bread mixture and crabmeat. 
To stuff: lay sole skin side up and spoon stuffing onto tail end (thinner) of each piece (I should listen to instructions better). 
Roll so that it stays together but not too tightly. Pour a little melted butter (clarified) or vegetable oil into a baking dish, roasting pan or oven-proof skillet and place sole on top with the loose end down. 
Pour more butter or oil and 1/4 cup white wine over the sole and sprinkle a little paprika on top. Bake at 350F for 20 minutes. 
It wasn’t an instant dinner, but it was one they all enjoyed. And since it was summer, time was on my side— no rush to get up for school in the morning.
