Sole and Salmon Roulades recipe
information
Rouler means 'to roll' in French, hence the name roulade. In this elegant dish for special occasions, fillets of sole are rolled around delicate slivers of smoked salmon. The peas in the roulade sauce add bright colour and a slightly sweet flavour. Serve with new potatoes and a selection of fresh vegetables. You will need a liquidiser for this recipe.
Preparation time : 20 minutes,
Cooking time : 25 minutes,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 425
ingredients
8 small fillets Dover or lemon sole
4 oz (115 g) smoked salmon
1/2 oz (15g) butter
Salt and freshly ground black pepper
1/4 pint (150 ml) white wine
4 spring onions
4 oz (115 g) frozen peas
4 sprigs of chervil or parsley
4 oz (115 g) smoked salmon
1/2 oz (15g) butter
Salt and freshly ground black pepper
1/4 pint (150 ml) white wine
4 spring onions
4 oz (115 g) frozen peas
4 sprigs of chervil or parsley
method
1. Skin the fillets of sole and divide the salmon into 8 pieces. Lay a piece of salmon over the skin-side of each sole fillet and roll up from head to tail.
2. Place the rolls in a buttered ovenproof dish, season with pepper and pour over the wine. Cover the dish with a lid or foil and bake for 15 minutes. Switch off the oven and remove the fish.
3. Reserving the cooking juices, lift the fish onto a serving dish, cover, and put to one side in the warmed oven.
4. Trim and finely chop the spring onions. Strain the cooking juices through a sieve into a saucepan. Add the peas, spring onions and chervil or parsley. Bring to the boil and simmer gently for 4 minutes.
5. Strain the sauce through a sieve into a liquidiser and blend, then pass the sauce through a sieve into a saucepan. Season and reheat. Pour the sauce around the fish roulades and serve.
2. Place the rolls in a buttered ovenproof dish, season with pepper and pour over the wine. Cover the dish with a lid or foil and bake for 15 minutes. Switch off the oven and remove the fish.
3. Reserving the cooking juices, lift the fish onto a serving dish, cover, and put to one side in the warmed oven.
4. Trim and finely chop the spring onions. Strain the cooking juices through a sieve into a saucepan. Add the peas, spring onions and chervil or parsley. Bring to the boil and simmer gently for 4 minutes.
5. Strain the sauce through a sieve into a liquidiser and blend, then pass the sauce through a sieve into a saucepan. Season and reheat. Pour the sauce around the fish roulades and serve.
serving amount
serves 4
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