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Sole Rolled with Herbs

By John, 26 July, 2020
Region
Italy
Description

Sole Rolled with HerbsFillets 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
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
Instructions
  1. Slice the sole fillets to make 12 long thin pieces.
  2. Sprinkle each strip with chopped parsley, sage, rosemary, thyme, and chives, roll them up, and secure each with a toothpick.
  3. 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.
  4. Remove them to a warm platter and boil down the wine-butter mixture for a sauce.
  5. Finish the sauce with the lemon juice and the remaining butter.
  6. 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 :(

I've adapted it since then anyway 😊

Book traversal links for Sole Rolled with Herbs

  • Sole Poached in White Wine
  • Up
  • Sole in Cornmeal, Sauteed in Butter

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