SOLE ROLLS (POACHED IN MILK)
Make and share this Sole Rolls (Poached in Milk) recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 31m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Platter:.
- Line a serving platter with the fresh baby spinach leaves; arrange slices of tomato around edge of spinach; sprinkle salt and pepper and chopped green onion around tomato slices. Set aside.
- Filling:.
- Heat oil in a medium frypan, saute onion until soft, about 5 minutes. Add tomato, spinach, capers and ricotta cheese, cook, stirring 1 minute or until heated through. Remove from heat, season with salt and pepper, set aside to cool. Do not rinse the frypan, it will be used to poach the roll.
- The Sole:.
- Squeeze lemon over fillet and sprinkle with the dill. Spread the filling evenly over the fillet. Starting at the tail end, (shortest end), roll fillet up like a jelly roll. If necessary use toothpicks to hold.
- Add the milk to the frypan, bring to simmer and deglaze. Carefully add the filled sole roll to the milk, seam side down, spoon milk over the roll; cover and simmer/poach for about 10 minutes, or until fish flakes and is cooked through. Sprinkle with parmesan shreds and carefully remove to the centre of the arranged platter; cut the roll evenly in two; drizzle a little of the reduced milk over platter arrangement and fish; sprinkle with green onion; serve immediately.
Nutrition Facts : Calories 339.8, Fat 9.9, SaturatedFat 3.9, Cholesterol 125.6, Sodium 450, Carbohydrate 12.1, Fiber 2.6, Sugar 4.3, Protein 49.6
PETRALE SOLE ROLLS WITH CAULIFLOWER PUREE
This recipe is from the Orange County Register (3/16/05) and looks amazing. You can use any firm, thin white fish, as long as it's easy to roll up. The author writes "chopped chives add color and flavor to the cauliflower purée. Spoonfuls of the purée are wrapped with blanched chard leaves, making little oblong bundles, which are easy to roll the fillets around. The dish, cooked in the oven, is finished à la piccata, with shallots and some capers." The cauliflower puree and the chard leaves can be prepared the day before. She recommends serving it with Sauvignon Blanc. I haven't yet tried this recipe.
Provided by Whats Cooking
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- TO PREPARE FISH: Trim cauliflower, cut into pieces, and cook in heavily salted, boiling water until soft. Drain and purée in food processor with butter, and salt and pepper to taste. If needed, add some cream to make the puree, but don't add too much. The texture of the puree should remain firm. Cover and set aside.
- Bring pot of salted water to boil. Cut the tough rib out of each chard leaf, leaving as much leaf intact as possible. Rinse leaves and blanch in boiling water until soft and pliable, about 30 seconds. Drain and set aside.
- Preheat oven to 400 degrees. Stir chives into cauliflower purée. Spoon some purée onto the back of each chard leaf. Roll up purée in each leaf, tucking in sides to make packets small enough to fit into rolled-up fish fillet (packet should be no longer than fish fillet is wide).
- Liberally season both sides of fish with salt and pepper. Place purée bundle toward tail end of fillet; roll entire package up - thin tail end and thicker end should meet or slightly overlap.
- Heat oil in large, ovenproof skillet over medium-high heat. Place stuffed fillets seam-side down in skillet and sear 5-10 seconds.
- Place skillet in preheated oven to finish cooking - about 7-10 minutes, or until fish is cooked through and cauliflower is hot. Allow additional time if cauliflower purée is cold.
- Transfer rolls to warmed plates or platter and loosely cover with foil to keep warm.
- TO PREPARE PAN SAUCE: Return skillet to stove. Add butter and shallots. Cook over medium heat, occasionally swirling or stirring, until butter starts to brown and smells nutty, and shallots are cooked. Remove skillet from heat, add capers and lemon juice, and pour over fish. If desired, garnish with parsley.
Nutrition Facts : Calories 347.5, Fat 20.3, SaturatedFat 10.8, Cholesterol 125, Sodium 349.6, Carbohydrate 7.3, Fiber 2.7, Sugar 2.6, Protein 34.8
SOLE ROLLS WITH WHITE WINE SAUCE (PAUPIETTES DE SOLE AU VIN BLANC)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Run the fingers lengthwise down the center of each fillet. If there is a tiny bone line at the end near the center base of each fillet, use a small paring knife to cut on either side of this bone line to remove it.
- Lay out the fillets on a flat surface, skinned side down. Using a flat mallet, pound each fillet lightly to flatten. Do not break the flesh.
- Spoon equal portions of the shrimp mousse into the center of each fillet. Roll up each fillet to enclose the filling. Fold the ends of each fillet over the mousse to enclose it.
- Preheat the oven to 400 degrees.
- Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer. Rub the bottom of the dish with one teaspoon of the butter. Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
- Arrange the paupiettes, seam side down, on the dish. Scatter the mushrooms between the paupiettes, cap side down.
- Pour the wine over all. Sprinkle the top with salt and pepper. Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
- Place the dish on the stove and bring the wine to the simmer.
- Place the dish in the oven and bake 10 minutes.
- Remove the dish. Using a spatula, transfer the paupiettes, one at a time, to a serving dish. Cover each paupiette with one mushroom cap, cap side up. Cover with foil and keep warm.
- Pour the cooking liquid into a skillet and bring to the boil. Cook over high heat until reduced to about one-half cup. Add any liquid that has accumulated around the covered fish fillets.
- Add the veloute and stir to blend. Add the cream and bring to the boil. Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pushing it through with a wooden spoon. Bring this sauce to the boil in a saucepan.
- Off heat, swirl in the remaining two tablespoons of butter. When it is melted, add the lemon juice.
- Spoon the hot sauce over the paupiettes and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 19 grams, Sodium 1119 milligrams, Sugar 3 grams, TransFat 0 grams
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