| Sole stuffed with spinach in cream sauce |
|
These are very cool looking fish rolls.
When I make them for weekday dinner, I am usually in a rush, so I
skip the stuffing, but still roll up
the fillets. They'll stay rolled up even without chive
strings. |
| Serves 4 |
 |
|
| Ingredients | Directions |
|
2 Tbsp olive oil 1 red pepper finely diced 3 cups packed spinach salt and pepper to taste 1/4 cup creamy garlic and herb cheese (such as Borsin or Allouette) |
Stuffing: In a large skillet saute red pepper in oil over med-high heat stirring occasionally until tender and lightly browned. Season with salt and pepper to taste. Add spinach and saute on medium stirring until spinach wilts completely. Season to taste with salt and pepper. Turn the heat down to low. Add the cheese and stir until integrated. Take off heat, remove to a bowl and let cool about 10 minutes. |
|
1/2 tsp salt 1/8 tsp black pepper 1 tsp lemon juice 2 Tbsp olive oil 12 sole fillets |
Sole: Preheat the oven to 425F. Mix salt, pepper, lemon juice and oil in a large pyrex dish. Add the sole fillets and turn them to coat with the lemon oil mixture. |
|
12 chive sprigs (more as needed) |
Lay out fillets one at a time on a plate. Spread 2 tsp of spinach stuffing onto the thicker part of fillet. Roll the fillet up starting from the thicker part with stuffing. Slide a chive sprig under the fillet and tie it on top. Sometimes chives break, so make sure to get extra. Repeat with remaining fillets arranding them in a 12" buttered oven proof skillet. |
|
1/3 cup dry white wine 1/3 cup water 2 Tbsp butter |
Pour the wine and water evenly into the skillet. Dot the fish with butter. Cover with a round piece of buttered parchment papper tucking the edges into the skillet. Bring to a simmer on top of the stove. Put in the middle of the oven for 10 minutes. |
|
1 Tbsp softened butter 1 Tbsp flour 1/2 cup cream 1/4 tsp salt 1/8 tsp black pepper |
Remove fillets onto serving plates (3 per person) using a
slotted spoon. Cover to keep warm. Bring the liquid in the
pan to a boil and reduce in half over high heat (about 3-5 minutes). In a small bowl, mash butter and flour with a fork into smooth paste. Reduce heat to low and whisk in flour butter paste. Keep stirring until smooth and the sauce thickens some. Add cream, bring to a boil stirring. Remove from heat, season with salt and pepper, correct seasoning. Pour over fish and serve. |