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.
6 Sole Fillets
1 T Chives (Chopped)
1 T Parsley, Flat-Leaf (chopped)
4 Sage Leaf (Split down the middle)
1 T Rosemary (Chopped)
1 T Thyme
4 oz Butter (Unsalted)
8 oz Dry White Wine
2 t Lemon juice
- 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.
I didn't make this up, but I don't remember where I found it :(
I've adapted it since then anyway 😊