Sole and Salmon Roulades

sole and salmon roulades

Sole and Salmon Roulades

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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 color and a slightly sweet flavor. Serve with new potatoes and a selection of fresh vegetables. You will need a liquidizer for this recipe.
Servings: 4
Calories: 425
Prep Time 20 minutes
Cook Time 25 minutes


  • 8 small fillets Dover or lemon sole
  • 4 oz smoked salmon
  • 1/2 oz butter
  • Salt and freshly ground black pepper
  • 1/4 pint white wine
  • 4 spring onions
  • 4 oz frozen peas
  • 4 sprigs of chervil or parsley


  • 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.
  • 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.
  • Reserving the cooking juices, lift the fish onto a serving dish, cover, and put to one side in the warmed oven.
  • 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.
  • 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.
Calories: 425 kcal
Carbohydrates: 6 g
Protein: 63 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 217 mg
Sodium: 1585 mg
Potassium: 899 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 682 IU
Vitamin C: 15 mg
Calcium: 118 mg
Iron: 2 mg
Ingredients Fish & Seafood, Salmon, Sole
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