Ingredients
4 filets of sole
1/2 pound crabmeat
2 slices good quality bread
1 finely chopped shallot
4 T butter
1 t chopped fresh thyme
1 egg yolk
2 T fresh lemon juice
Preparation
Pulse bread in food processor for large crumbs. Saute shallot in 2 T butter until translucent. Stir in bread crumbs and lightly toast. Stir in thyme and toss in crabmeat. Stir in egg yoke gently so as not to scramble. Place 1/2 T butter in center of 4 pieces of parchment paper. Place sole on top. Put 1/4 crab mixture on sole and fold over the sole loosely. Fold up parchment around sole. Bake 15 min at 400 degrees.
