Petrale Sole Rolls With Cauliflower Puree

This recipe is from the Orange County Register (3/16/05) and looks amazing. You can use any firm, thin white fish, as long as it's easy to roll up. The author writes "chopped chives add color and flavor to the cauliflower purée. Spoonfuls of the purée are wrapped with blanched chard leaves, making little oblong bundles, which are easy to roll the fillets around. The dish, cooked in the oven, is finished à la piccata, with shallots and some capers." The cauliflower puree and the chard leaves can be prepared the day before. She recommends serving it with Sauvignon Blanc. I haven't yet tried this recipe.

• Ready In: 40 mins
• 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

1. 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.
2. 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.
3. 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).
4. 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.
5. Heat oil in large, ovenproof skillet over medium-high heat. Place stuffed fillets seam-side down in skillet and sear 5-10 seconds.
6. 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.
7. Transfer rolls to warmed plates or platter and loosely cover with foil to keep warm.
8. 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.