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    You are in: Home / Recipes / Sole Rolls (Poached in Milk) Recipe
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    Sole Rolls (Poached in Milk)

    Sole Rolls (Poached in Milk). Photo by Derf

    1/4 Photos of Sole Rolls (Poached in Milk)

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    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    15 mins

    16 mins

    Derf's Note:

    Delicate sole with cheese and spinach.

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    Ingredients:

    Servings:

    Units: US | Metric

    Platter

    • 1 cup fresh baby spinach leaves
    • 1 green onion, chopped
    • 1 medium tomato, quartered and quartered again
    • salt and pepper

    Filling

    The sole

    Directions:

    1. 1
      Platter:.
    2. 2
      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.
    3. 3
      Filling:.
    4. 4
      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.
    5. 5
      The Sole:.
    6. 6
      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.
    7. 7
      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.

    Ratings & Reviews:

    • on May 22, 2007

      55

      I could not get a single fillet this size, so used two 8 oz fillets. I used thawed chopped spinach instead of fresh, as I need to use some up, and used cream cheese instead of ricotta, as the dish of ricotta mysteriously disappeared! Finally, I subbed half and half for milk, as I had no milk. I was a little dubious about doing this in a skillet - I had a hard time imagining how it would poach when there was so little liquid. So I put it into a saucepan. Both rolled fillets fit nicely within it, and the milk bubbled up nicely around the rolls. I found that after 10 minutes the very center part of the roll was not cooked through. Given that my rolls where smaller, I just want to caution others that you will want to check for that. The flavor was wonderful - the tartness of the lemon, the tanginess of the capers (and how could anything with capers be bad?) the classic combination of tomato and spinach. When you factor in how quickly this is made, you have a winner on all counts.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sole Rolls (Poached in Milk)

    Serving Size: 1 (477 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 339.7
     
    Calories from Fat 89
    26%
    Total Fat 9.9 g
    15%
    Saturated Fat 3.9 g
    19%
    Cholesterol 125.5 mg
    41%
    Sodium 449.9 mg
    18%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.3 g
    17%
    Protein 49.6 g
    99%

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