Best Rolled Fillets Of Sole A La Nage Recipes

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ROLLED FILLET OF SOLE



Rolled Fillet of Sole image

Make and share this Rolled Fillet of Sole recipe from Food.com.

Provided by granny franny 2

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs sole fillets
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb sharp cheddar cheese, grated
1 onion, chopped fine
1 egg, beaten
2 tablespoons water
3 slices bread, crumbed
3/4 cup melted butter
fresh parsley (to garnish)
lemon wedge (to garnish)

Steps:

  • Wipe each filet and sprinkle with salt and pepper.
  • Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick.
  • Dip each rolled filet in egg and water wash. Coat with bread crumbs.
  • Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes.
  • Place under broiler until bread crumbs brown, 1-2 minutes.
  • Serve garnished with parsley and lemon wedges.

Nutrition Facts : Calories 771.9, Fat 59.6, SaturatedFat 35.4, Cholesterol 299.9, Sodium 2025.2, Carbohydrate 12.9, Fiber 0.9, Sugar 2.3, Protein 46

ROLLED FILLETS OF SOLE A LA NAGE



Rolled Fillets of Sole a la Nage image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 large boneless skinless lemon sole fillets, about 6 ounces each
2 small zucchini, about 1/2 pound
1 pound mussels
4 thin slices ginger root
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
2 cups dry white wine
12 baby carrots, all about the same size, trimmed and scraped
Salt to taste
8 tablespoons butter
2 tablespoons chopped shallots
Freshly ground pepper to taste
8 sprigs fresh coriander

Steps:

  • Put fillets on a flat surface. A thin line runs lengthwise down the center of each fillet. Run a sharp knife in the center to divide the fillets. Now you have 8 fillets.
  • Trim off zucchini ends and, if you have a mandolin-like device that makes long strips, make long thin spaghetti-like pieces; if you have no such device, just slice the zucchini into thin rounds.
  • Scrub the mussels and drain. Place them in a saucepan. Add the ginger, thyme, bay leaf and wine. Cover tightly and bring to a boil. Cook 30 seconds or until mussels open. Let cool. Remove meat from shell and set aside. Strain liquid and set aside.
  • Place the carrots in a saucepan with water to cover and salt. Bring to a boil and simmer for 7 minutes or until tender. Drain. Keep warm.
  • Roll fillets like small jelly rolls. Insert a toothpick to hold them together. Butter the bottom of a skillet large enough to hold the rolls in one layer with 1 tablespoon of the butter. Sprinkle shallots over bottom of the skillet and add salt and pepper.
  • Arrange the rolls standing up and sprinkle with salt and pepper. Pour the mussel broth over the fish. Cover closely and bring to a boil. Simmer for about 3 minutes. Do not overcook. Remove the fillets and keep them warm. Strain the cooking liquid.
  • Transfer the cooking liquid to a saucepan over medium high heat. Reduce the liquid to two-thirds. Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk. Add the zucchini and simmer for 10 seconds, stirring with a fork. Keep very hot.
  • To serve, divide the eight rolled fillets with two each on four deep soup plates, standing up. To each plate, add three carrots and a few mussels around the fillets. Pour over the broth and zucchini. Garnish with coriander sprigs. Serve hot.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1222 milligrams, Sugar 4 grams, TransFat 1 gram

BAKED ROLLED SOLE



Baked Rolled Sole image

This is from my Eat Well Stay Well cookbook. This takes no time to put together and makes a nice presentation. I serve this with sautéed asparagus or green beans and a salad. Eat it the same night you make it as it doesn't reheat very well. I'm typing it up for ZWT II. Serves 4

Provided by dicentra

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup breadcrumbs
1/4 cup parmesan cheese
2 tablespoons fresh parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon lemon zest
salt and pepper
24 ounces flounder fillets or 24 ounces sole fillets
2 teaspoons lemon juice
2 teaspoons olive oil

Steps:

  • Preheat the oven to 400. In a small bowl, combine the bread crumbs, Parmesan, parsley, oregano, lemon zest, salt and pepper.
  • Place the fish, smooth side up, on a work surface. Sprinkle the mixture over the fish and roll up from one short end. Place the rolls seam-side down in a 9 inch square glass baking dish. Drizzle the lemon juice over the fish.
  • Bake uncovered for 10 minutes or until the fish is just cooked through and the filling is hot.

Nutrition Facts : Calories 229.8, Fat 6.4, SaturatedFat 2, Cholesterol 87.2, Sodium 283.9, Carbohydrate 5.5, Fiber 0.4, Sugar 0.6, Protein 35.4

BAKED ROLLATINI OF SOLE



Baked Rollatini of Sole image

The Sicilians have a tradition of using bread crumbs in many of their recipes, like involtini di pesce spada, or swordfish rollatini, which are dressed with dried-oregano-seasoned bread crumbs and olive oil. It makes sense that the large Sicilian immigrant population in the States would keep up the tradition here using fillet of sole, an easier, more economical catch than swordfish, especially for the early immigrants.

Yield serves 6

Number Of Ingredients 10

1/2 cup dry bread crumbs
1/2 cup grated Grana Padano or Parmigiano-Reggiano
1/4 cup chopped fresh Italian parsley
1 large lemon, grated, then half of the lemon juiced, the other half thinly sliced
2 teaspoons dried oregano
6 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, softened
1 cup dry white wine
6 skinless fillets of sole (about 1 1/2 pounds)
2 tablespoons drained tiny capers in brine

Steps:

  • Preheat oven to 350 degrees F.
  • Toss together the bread crumbs, grated cheese, parsley, lemon zest, and oregano in a bowl. Drizzle with 4 tablespoons of the olive oil, and toss until the crumbs are evenly coated with the oil.
  • Coat the bottom of a 9-by-13-inch Pyrex baking dish with the softened butter. Arrange the lemon slices in one layer on the bottom of the baking dish. Pour in the lemon juice and white wine.
  • Lay the fish on your work surface, and press the crumbs into the top of the fish. Starting with the short side, roll each fillet up with crumbs on the inside, and secure closed with toothpicks. Arrange the fish in the baking dish, and scatter capers in the open spaces. Sprinkle any leftover crumbs over the fish, and drizzle with the remaining 2 tablespoons olive oil.
  • Place the baking dish on the bottom rack of the oven, and bake until the fish is just cooked through, about 20 minutes. Remove the toothpicks and serve.

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