Dinner tonight: fillet of sole Kiev

Traditionally, Kiev is made by wrapping chicken breasts around cold butter then breading and frying. Here's a modern and satisfying version that uses fillet of sole instead of chicken and rolls the sole around fresh crabmeat. Yum!

Prep time 20 min 

Cook time 10 min 

Serves 4

• 175 g (6 oz) claw or lump crabmeat
• 45 ml (3 tbsp) mayonnaise
• 3 g (3/4 tsp) crab boil seasoning
• 45 g (3 tbsp) chopped green onions
• 4 skinless sole fillets (about 750 g/1.5 lb)
• 2 g (1/2 tsp) salt
• 1 g (1/4 tsp) freshly ground black pepper
• 45 g (3 tbsp) flour
• 2 large eggs
• 30 ml (2 tbsp) milk
• 125 g (1 c) plain dry bread crumbs
• 750 ml (3 c) canola oil

1. Pick over the crabmeat to remove any ­cartilage. Combine the crabmeat, mayonnaise, seasoning and green onions in a medium bowl and mix well.
2. Sprinkle the sole fillets, skinless side up, with the salt and pepper. Place 50 grams (1/4 cup) of the crab mixture on each fillet near the­ ­narrower end and roll up each fillet around it. Secure each roll, including the sides, with toothpicks to be sure to enclose the crab mixture completely.
3. Spread the flour in a shallow bowl. Beat the eggs and milk together in a separate shallow bowl, and add the bread crumbs to a third shallow bowl. Dip each roll in the flour, shaking off the excess, dip it in the egg mixture, shaking off excess, and then dip in the bread crumbs to coat completely. Transfer the rolls to a plate.
4. Heat the oil in a Dutch oven until a cube of bread dropped into the oil takes about 40 seconds to brown. Add the fish rolls and cook, turning them carefully, until the fish is cooked through and the coating is crisp, seven to 10 minutes. Transfer the rolls witha slotted spoon to a paper towel–lined plate to drain.

As with most seafood dishes, this one tastes great served with lemon wedges for squeezing.

• To take it to the next level, whip up a remoulade sauce to serve on the side.
• Mix together 125 millilitres (1/2 cup) mayonnaise, 15 millilitres (one tablespoon) drained chopped capers, 45 millilitres (three tablespoons) finely minced onion and 15 to 30 millilitres (one to two tablespoons) fresh lemon juice, to taste.