Fillets of sole sprinkled with a variety of fresh herbs and then rolled up and poached, the poaching liquid becomes the sauce: it's very simple, but it demands the freshest ingredients.
Yield
2 Servings
Preparation time
30 minutes
Ingredients
6Sole Fillets
1 TChives (Chopped)
1 TParsley, Flat-Leaf (chopped)
4Sage Leaf (Split down the middle)
1 TRosemary (Chopped)
1 TThyme
4 ozButter (Unsalted)
8 ozDry White Wine
2 tLemon juice
Instructions
Slice the sole fillets to make 8 long thin pieces.
Sprinkle each strip with chopped parsley, sage, rosemary, thyme, and chives, roll them up, and secure each with a toothpick.
Cook the rolls in half of the butter for a few minutes on each side. After turning them, add white wine to steam them for a couple of minutes.
Remove them to a warm platter and boil down the wine-butter mixture for a sauce.
Finish the sauce with the lemon juice and the remaining butter.
Dress the fish with the sauce and serve hot.
Notes
I didn't make this up, but I don't remember where I found it :(