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

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    1 Total Reviews

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    • on May 22, 2007

      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.

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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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