Sole Rolls (Poached in Milk)

Recipe by Derf2440
READY IN: 31mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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