Sole Rolls Poached In Milk Recipes

SOLE ROLLS WITH SPINACH AND LEMON SLICES

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. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
• Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
• Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

SOLE ROLLS (POACHED IN MILK)

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.

OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

POACHED FILLET OF SOLE

Steps:

• In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
• Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
• Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
• This is good with brown rice and a salad.

SOLE ROLLS WITH WHITE WINE SAUCE (PAUPIETTES DE SOLE AU VIN BLANC)

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.