Fillet of sole stuffed with Alaskan crab legs with saffron sauce
Fillet of sole stuffed with Alaskan crab legs with saffron sauce
- box of 8 frozen and vacuum-sealed units (+ 8 sauce sachets)
Energize the “sole” beneath your feet with our absolutely incredible fillet of sole stuffed with Alaskan crab legs with saffron sauce. Following the abundance of positive comments (and the multiple orders received repeatedly) in honor of this exceptional dish, we have, without any effort, offered it a place at the heart of our Signature collection . This incomparable dish is made with a giant crab leg wrapped in a generous fillet of sole, all enhanced by our unique saffron-butter sauce that is worthy of chic restaurants. Creamy and smooth as can be, our butter-based white sauce transforms upon contact with savory saffron with earthy notes intertwined with the sweetness of onion and a hint of white wine. In addition, saffron amplifies the sweet taste of our firm and flaky sole fillet and crowns it all with a golden shine on its white flesh.
Our fillet of sole is the ideal dish to serve on a special occasion and you will also enjoy your cooking experience which will thrill you as if you were a renowned chef, without requiring experience behind the stove! For optimal cooking, be sure to add a little water or white wine to retain its moisture while accentuating the deliciously sweet aromas of the sole fillet and crab. Top it off with a simple risotto and vibrant greens like asparagus, kale or broccolini and you're ready for an elegant meal that will wow your guests.
Each box contains 8 individual vacuum-sealed portions of 200 g each and 8 sauce sachets of 60 g each.
Thaw before cooking, either the day before in the refrigerator or in cold water for 25 to 30 minutes.
Cooking mode
Baking: Preheat oven to 350°F-375°F. Place in a “Pyrex” dish with a splash of water or wine and cook for 15 to 20 minutes.
For the butter and saffron sauce, simply place the sachet in boiling water for 3 to 4 minutes. Pour this over the preparation and enjoy.