Sole Rolls Poached In Milk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOLE ROLLS (POACHED IN MILK)



Sole Rolls (Poached in Milk) image

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

1 cup fresh baby spinach leaves
1 green onion, chopped
1 medium tomatoes, quartered and quartered again
salt and pepper
1 teaspoon olive oil
1/4 cup onion, finely chopped
1/2 cup fresh tomato, seeded and finely chopped
1/2 cup fresh spinach, chopped and packed
1 tablespoon capers, drained and crushed
1 tablespoon ricotta cheese
salt and pepper
1 lb sole fillet, in one piece
1/4 lemon, juice of
1 teaspoon fresh dill (or 1/2 teaspoon dried dill)
1/2 cup milk (I use 2%)
2 tablespoons parmesan cheese, shredded
1 green onion, chopped

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



Petrale Sole Rolls With Cauliflower Puree image

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

1/2 head cauliflower, about 1 pound (leaves and core removed)
1 -2 tablespoon unsalted butter
kosher salt
fresh ground pepper
1 tablespoon heavy cream (as needed)
4 swiss chard leaves (medium to large)
1 -2 tablespoon snipped chives
4 (6 ounce) double petrale sole fillets, about 6 ounces each
2 teaspoons olive oil
4 tablespoons unsalted butter
1 tablespoon minced shallot
4 teaspoons capers, rinsed
3 tablespoons lemon juice
chopped fresh parsley (optional)

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)



Sole Rolls with White Wine Sauce (Paupiettes de Sole au Vin Blanc) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

8 small, skinless, boneless fillets of sole or flounder, about 2 pounds
1 1/4 cups shrimp mousse, approximately (see recipe)
2 tablespoons plus 1 teaspoon butter
3 tablespoons finely chopped shallots
Salt and freshly ground pepper to taste
8 small snow-white mushroom caps, stems removed
1/2 cup dry white wine
3/4 cup fish veloute (see recipe)
1 cup heavy cream
Juice of half a lemon

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

More about "sole rolls poached in milk recipes"

GINGER-LIME POACHED SOLE - SOBEYS INC.
Meanwhile, in a Dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce. Cook, stirring often, for 1 min. Add 1/4 cup (60 mL) broth and cook, partially …
From sobeys.com


HOW TO POACH SOLE FILLETS - RECIPES.NET
Step 1: Prepare the Poaching Liquid. Start by selecting a wide, shallow pan that will comfortably fit the sole fillets in a single layer. Pour the fish or vegetable broth into the pan and add the sliced …
From recipes.net


SOLE FISH IN MILK SAUCE - COOKING MY DREAMS
Jan 13, 2019 Melt the butter in a large pan at medium heat, then sautè the fishes for a couple of minutes on each side, until golden brown. Pour the milk in the pan and let it reduce for about 4-5 minutes, until it gets a creamy …
From cookingmydreams.com


SOLE ROLLS POACHED IN MILK RECIPES
Steps: Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes.
From tfrecipes.com


SOLE VERONIQUE RECIPE - BBC FOOD
Bake for 20 minutes, or until just cooked. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to ...
From bbc.co.uk


OVEN-POACHED DOVER SOLE - BUTE ST SEAFOODIE
May 20, 2020 Ingredients (Serves 2) 1 x 750g or 2 x 350g whole Dover sole, skinned or unskinned. Court bouillon or water, approx 1.5 litre for a 750g fish or 1 litre for 2 x 350g fish. …
From butestseafoodie.com


TOP 5 BEST RECIPES FOR COOKING ATLANTIC SOLE - CATCH OF …
Mar 19, 2024 Serve hot. Baked Atlantic Sole with Herbs and White Wine: - Preheat your oven to 375°F (190°C). - Place the sole fillets in a baking dish. - Drizzle olive oil over the fillets and sprinkle with chopped fresh herbs like …
From catchoftheweekedmonton.com


SOLE ROLLS (POACHED IN MILK) – RECIPE WISE
Sole Rolls (Poached in Milk) is a delicious and healthy seafood dish that can be enjoyed at any time of the day. This recipe features fresh sole fillet filled with an antioxidant-rich spinach, …
From recipewise.net


WORLD BEST SEA FOOD RECIPES: SOLE ROLLS (POACHED IN MILK)
Mar 11, 2015 6 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 …
From fishofsea.blogspot.com


BAKED SOLE ROLL-UPS | CANADIAN GOODNESS - DAIRY …
Oct 15, 2009 If fillets are large, cut lengthwise in half. Roll up fish and secure with toothpicks if necessary. Place in shallow rectangular baking dish and sprinkle with lemon juice. Cover with foil. Bake 10 to 15 minutes or until fish flakes with …
From dairyfarmersofcanada.ca


BAKED SOLE ROLLS WITH SPINACH AND PARMESAN CHEESE
Jan 5, 2009 Preparation. Preheat the oven to 180 ºC (350 ºF). In a saucepan, soften the spinach in the olive oil. Season with salt and pepper. Set aside. In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 …
From ricardocuisine.com


RECIPE: SOLE ROLLS (POACHED IN MILK) - COOKTIME24.COM
Recipe Sole Rolls (Poached in Milk): 1 cup fresh baby spinach leaves 1 green onion , chopped 1 medium Tomato , quartered and quartered again salt and pepper 1 Platter:. 2 Line a serving …
From cooktime24.com


LEMON POACHED SOLE RECIPE - COUNTRY GROCER
Directions. In a medium frying pan, bring all ingredients, except the sole, to a simmer. Add the sole, cover and continue to simmer until fillets turn opaque, approximately 4-6 minutes …
From countrygrocer.com


OVEN-POACHED DOVER SOLE WITH BUTTER AND CAPERS - IN …
Aug 27, 2013 Preheat the oven to 350 degrees. Spray a large baking dish (or two smaller ones) with nonstick cooking spray. Roll each piece of Dover sole into a cylinder, then place it in the baking dish with the seam down. Continue with …
From inerikaskitchen.com


SIMPLE POACHED SOLE - CRUNCH TIME KITCHEN
Dec 3, 2008 Bring the skillet to a simmer over medium-high heat. Turn heat down to low. Add sole filets and let them poach in the liquid for about 4 minutes per side. In a small bowl, …
From crunchtimekitchen.com


CORNISH NOT-SAUSAGE-BUT-SOLE ROLLS - SEAFOOD CORNWALL
Roll out your pastry into a thin sheet and deposit the fish roll mixture into a large sausage down the centre. Fold over the pastry and use a fork to crimp the edges together. Then score the top slightly and slice the cylinder into even sized fish …
From seafoodcornwall.org.uk


THE BEST MILK BUNS WITH SALTED MAPLE BUTTER - FOOD52
2 days ago Pour in the milk, then sprinkle in the yeast. Let the yeast activate for about 5 minutes. • If doubling the recipe, follow instructions as written, but either bake in a 9x13-inch …
From food52.com


EASY BAKED SOLE RECIPE WITH A GARLIC & HERB SAUCE
Apr 13, 2022 Preheat the oven to 350 degrees Fahrenheit. Generously season each of the fillets with salt and pepper. Starting at the thin end of each fillet, roll them up lengthwise. Secure the rolls by inserting a toothpick beside the end …
From everylastbite.com


Related Search