Béatrice Peltre’s Sole rolls with leek sauce, edamame, and Romanesco

Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins
  • Serves 4
  • For the leek sauce:
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 leek, white part only, finely chopped
  • 60ml dry white wine or white vermouth
  • 120ml cream, or you can use unsweetened coconut milk
  • 120ml chicken stock
  • 2 tbsp coarsely chopped parsley
  • Sea salt and pepper
  • For the vegetables:Sea salt
  • 140g shelled green edamame (fresh or frozen)
  • 200g Romanesco florets
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • Pepper
  • For the roulades:8 Dover sole or flounder fillets
  • Sea salt and pepper
  • 8 thin lemon slices
  • 8 parsley leaves
  • 8 toothpicks, or cooking string
  • Olive oil, to drizzle</li><li/></ul>

We used to eat roulades de sole with a beurre blanc sauce as part of a multicourse meal when my mother had guests over for a family gathering – and when everyone was there, we sometimes had nearly 40 people at the table. My version of this dish is greener, with the addition of edamame, and comes together quickly. Serve it with a grain on the side.

To prepare the leek sauce:

In a frying pan, heat the olive oil over medium heat. Add the shallot and leek; cook, without browning, for 10 minutes, stirring occasionally, until the vegetables are soft.

Add the wine and let evaporate for one to two minutes. Add the cream, stock, and parsley, and simmer for three minutes. Season with sea salt and pepper to taste. Transfer to the bowl of a food processor and purée until smooth. Keep warm on the side.

To prepare the vegetables:

Blanch the edamame and Romanesco in salted boiling water for three to four minutes. Transfer to an ice water bath; drain and set aside. In a frying pan, heat the olive oil over medium heat. Cook the vegetables with the garlic clove for two minutes. Season with pepper; keep warm on the side.

To prepare the roulades:

Preheat the oven to 200°C. Rinse the fish under cold water and pat dry. Lay the fillets on a clean working surface, and season with sea salt and pepper. Roll up each fillet to make a bundle.

Place a slice of lemon and a piece of parsley on top of each bundle and secure with a toothpick or cooking string tied around it. Transfer the fish to a baking dish and drizzle with olive oil.

Bake for 15 to 20 minutes. Place two bundles on each plate. Drizzle with the leek sauce. Serve with the sautéed vegetables; more leek sauce; and black rice ramen, quinoa, steamed white rice, or brown rice.