2 tablespoons butter
2 tablespoons flour
1 cup milk
1 tablespoon butter
1/2 stick celery, finely diced
1 small yellow onion, finely diced
6 large sole fillets
1/3 cup white wine
6 ounces crab or imitation crab
1/2 pint whipping cream
Salt, pepper, nutmeg
1 tablespoon corn starch
1/4 cup cold water
1/2 cup grated swiss or gruyere cheese
1/4 cup grated parmesan cheese
In a medium saucepan, melt two tablespoons butter over medium heat; stir in two tablespoons flour and cook for one minute, stirring. Slowly whisk in the milk and stir until thick.
Meanwhile, melt the butter in a saute pan and add the onion and celery. Saute until soft, then add the crab and briefly saute. Dissolve the corn starch in the cold water. Add the white sauce, white wine, cream and simmer briefly; add the corn starch dissolved in water and bring to a brief boil. Remove at once from the heat.
Let this mixture cool. Choose a pan to bake the fish in; pan size should be just big enough to hold all fillets - an 8" pie pan is appropriate for 4-6 fillets. In any case, you don't want a lot of excess space. When cool enough to handle, roll up the sole fillets around a lump of the crab stuffing, skin side inside, and lay in a pan with the seam on the bottom.
Pour the cream and wine over the fish and top with the grated cheeses. Bake about 20 minutes at 325, or until top is just browned.
Source: Chef Tony Dana