Petrale Sole Rolls With Cauliflower Puree
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
FOR FISH
- 1⁄2 head cauliflower, about 1 pound (leaves and core removed)
- 1 -2 tablespoon unsalted butter
- kosher salt
- fresh ground pepper
- 1 tablespoon heavy cream (as needed)
- 4 swiss chard leaves (medium to large)
- 1 -2 tablespoon snipped chives
- 4 (6 ounce) double petrale sole fillets, about 6 ounces each
- 2 teaspoons olive oil
-
FOR PAN SAUCE
- 4 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 4 teaspoons capers, rinsed
- 3 tablespoons lemon juice
-
OPTIONAL GARNISH
- chopped fresh parsley (optional)
directions
- TO PREPARE FISH: Trim cauliflower, cut into pieces, and cook in heavily salted, boiling water until soft. Drain and purée in food processor with butter, and salt and pepper to taste. If needed, add some cream to make the puree, but don’t add too much. The texture of the puree should remain firm. Cover and set aside.
- Bring pot of salted water to boil. Cut the tough rib out of each chard leaf, leaving as much leaf intact as possible. Rinse leaves and blanch in boiling water until soft and pliable, about 30 seconds. Drain and set aside.
- Preheat oven to 400 degrees. Stir chives into cauliflower purée. Spoon some purée onto the back of each chard leaf. Roll up purée in each leaf, tucking in sides to make packets small enough to fit into rolled-up fish fillet (packet should be no longer than fish fillet is wide).
- Liberally season both sides of fish with salt and pepper. Place purée bundle toward tail end of fillet; roll entire package up – thin tail end and thicker end should meet or slightly overlap.
- Heat oil in large, ovenproof skillet over medium-high heat. Place stuffed fillets seam-side down in skillet and sear 5-10 seconds.
- Place skillet in preheated oven to finish cooking – about 7-10 minutes, or until fish is cooked through and cauliflower is hot. Allow additional time if cauliflower purée is cold.
- Transfer rolls to warmed plates or platter and loosely cover with foil to keep warm.
- TO PREPARE PAN SAUCE: Return skillet to stove. Add butter and shallots. Cook over medium heat, occasionally swirling or stirring, until butter starts to brown and smells nutty, and shallots are cooked. Remove skillet from heat, add capers and lemon juice, and pour over fish. If desired, garnish with parsley.
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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.