Stuffed Dover Sole

• 4 fillets Dover Sole, about 4 ounces each
• 1/2 pound lump crabmeat
• 1 egg
• 1/4 cup dried bread crumbs or cracker crumbs
• 2 scalions, sliced very thinly (white and some green)
• 2 Tablespoons good quality mayonnaise
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon Tone's brand PERC Garden Seasoning
• 2 or 3 dashes white worcestershire sauce
• 1/2 teaspoon lemon zest
• Thinly sliced chives, with a chive blossom or two if available, for garnishing
• 3 egg yolks
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt
• 2 drops Tabasco
• 1/2 cup butter, melted and hot

1. Make sure you have smooth Dover sole fillets with no tears. Pat dry with paper towels.
2. Combine crabmeat, egg, dried bread crumbs or cracker crumbs, scallions, mayonnaise, salt, white pepper, PERC, Worcestershire and lemon zest. Be gentle with the crabmeat so as to not break it up any more than necessary to combine. Divide into fourths and spread on the Dover sole fillets; roll fillets gently and put in prepared baking pan.
3. Bake at 325 degrees for about 15 minutes, or until fish flakes.
4. Hollandaise: In blender, mix all ingredients except butter, Slowly pour in butter while mixing on low speed.
5. Pour a small amount of Hollandaise on plate; place rolled and stuffed Dover sole fillet on the Hollandaise. Pour a small amount of Hollandaise over the sole, and garnish with chives.

lump crabmeat, egg, bread crumbs, scalions, mayonnaise, salt, white pepper, worcestershire sauce, lemon zest, chives, egg yolks, lemon juice, salt, drops tabasco, butter

Taken from www.epicurious.com/recipes/member/views/stuffed-dover-sole-1201779 (may not work)