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Sole fillet rolls with spinach

January 23, 2011

Sweet and tender, these sole fillet rolls really surprised me!

I didn’t actually knew what to expect from this recipe by Tessa Kiros, although I have already mentioned before that she is one of my favourite cooks! But this one, was a completely new taste to me which made me say “wow!!!” when I put it in my mouth.

It may look difficult and time consuming, but it is definitely not!

 

Slightly adapted from here.

 INGREDIENTS

  • 4 sole fillets, fresh or frozen, without their skin and cut in half by length. You take 8 strips
  • 150 gr fresh or frozen spinach, washed and cut by hand in big pieces
  • 2 garlic cloves (one smashed and another cut in half)
  • 200 gr chopped canned tomatoes or juice
  • 2 fresh leaves of basil cut by hand or 1 tsp dried
  • 30 gr ground parmesan or gruyere
  • 4 tbsp olive oil
  • Salt, pepper
  • A handful of flour

 DIRECTIONS

  1. Heat a small pan with 1 tbsp of olive oil, add the cut in half garlic clove and let it a few seconds to take out its scent. Add spinach, stir well and let it take out its liquids for 2-3’. Turn off the heat, remove garlic, add cheese, stir well and let it aside.
  2. In a big frying pan (preferably with a lid –if you don’t have one, cover it with a piece of silver foil) add the rest of the olive oil and heat it. Put the smashed garlic clove and let it slightly brown.
  3. Add tomato, basil, salt and pepper and let it boil covered in low heat.
  4. In the meanwhile, prepare the rolls: take a sole strip, with the side where the skin was looking down, and put a teaspoon of spinach in the wide edge. Roll it and set it with a toothpick. Continue with the rest.
  5. Slightly flour the rolls and put them carefully in the boiling tomato sauce. Sprinkle a little bit of salt over the rolls and cover with the lid. Let them boil 5’ from one side and another 5’ from the other or until the fish is tender when you fork it. Add a little bit of water if needed.

 Enjoy with lots of fresh bread.

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2 Comments leave one →
  1. January 24, 2011 12:53 am

    Nice recipe, thank you! I had the pleasure to watch a real chef once – and he had a way of refining sole roles this way: before filling, he put the fillets between two sheets of film and flattening them with a rolling pin. Makes the filling task easier and the result somewhat nicer.

    • January 24, 2011 10:27 am

      You are right, if the fillet is flattened then it’s easier to do the job and also it is better for cooking. I’ll do it that way next time!
      Thanks a lot!

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