Dover sole stuffed with crab and spinach
www.cornwallgoodseafoodguide.org.uk
This is a classic recipe for sustainable Cornish Dover sole and pot caught, sustainable Cornish Crab!
Ingredients
- 500g Dover sole (filleted and skinned)
- 50g brown crab
- 50g white crabmeat
- 150g baby leaf spinach
- 100ml white wine
- 250ml fish stock
- 1kg potatoes (peeled)
- Nutmeg
- Banana shallot (finely chopped)
- Green vegetables of choice.
- Two large tbsp. Salsa verde (see separate recipe)
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