Thursday, January 13, 2011

Sole Roulades with Chive and Olive Oil

I never really ate sole until I moved back to Oregon -it's everywhere here! I made these steamed sole rolls on my first attempt and so far, it's been my favorite preparation of the fish.

Sole is very delicate and the steaming keeps the moisture in. The fish's flavor is subtle, so it pairs well with a robust extra virgin olive oil. I used a grassy extra virgin olive oil for the finish. I sauteed some shallots for the top as well which helped play up the sweetness of the fish. This takes about 25 minutes to prepare and looks super gourmet.

Sole Roulades with Chive and Olive Oil
1/2 cup extra virgin olive oil
8 sole fillets (about 1 1/2 pounds)
2 shallots
3 tablespoons chopped fresh chives
2 tablespoons dry white wine
6 ounces mixed greens/edible flowers
salt and pepper to taste

  • Using a large saute pan with a tight-fitting lid, pour a little olive oil and scatter shallots on  top. Lay sole fillets on a work surface. Spread chopped chives over each fillet. Season with salt and pepper. 
  • Beginning with wide end, roll up fillets and place in pan, with ends tucked underneath. Sprinkle white wine around fillets, cover, and place over medium-high heat. 
  • As soon as juices begin to run and bubble, reduce heat to low and cook, covered, for 3 minutes. Removed from heat. Keep covered until ready to serve with mixed greens. Finish with rest of olive oil.


elra said...

I love sole for its mildness and and delicateness. I think roulade is perfect way to cook this fish as they are tend to be too thin. Will borrow your idea next time I make this.

Peter M said...

A gorgeous dish, light and healthy and you took some nice snaps.

Technical point, roll up the fish with the inside part of the fillet facing out...the rolls will firm up better as the skins side shrinks more than the underside of the fillet.

Mary said...

This has just moved to my must do list. That means it has bypassed bookmarks and will hit the hopper soon. It looks super delish. Have a great day. Blessings...Mary

Anna A. said...

elra - Thank you! I only cook sole as a roulade now.

Peter - Thanks for the hot tip on the rolling.

Mary - I hope you do make it!

Ivy said...

It sounds delicious. I don't think we can get sole in Greece but I usually use perka for making rouldades with fish.

Peter G @ Souvlaki For The Soul said...

Nice and healthy the presentation...they look quite "posh" actually!

Anna A. said...

Ivy - I bet perka is the Mediterranean version of sole, just tanner ;)

Peter - Few! Thanks, I was going for that look.

My Little Expat Kitchen said...

Hello there! What a beautiful dish you made. I love sole but never prepared it this way. It's nice to find another food blog of a fellow Greek girl.
I'll be visiting you again!

Anna A. said...

Magda - I love your blog! So great to meet an expat.

tasteofbeirut said...

I love sole, just never think of getting it; this recipe looks delicious and light and the photos you took are very enticing.

Helen said...

Sole fish is one of my favourite fish to eat. The light, delicate taste goes well with many add-ins but I really like the way you kept it simple to highlight the flavour of the chives and the olive oil. I think I need to eat more fresh fish! Oh Greece, where are you? LOL

Indie.Tea said...

I've never had sole...but your sole roulades look so gorgeous.

Esi said...

Wow for such an easy dish, it looks tres fancy!

Anna A. said...

Tasteofbeirut - I still like salmon more, but sole is moving up in the ranks!

Helen - I am looking for her too?!

Indie.Tea - Thank you :)

Esi - Ah, the power of the simple act of rolling!

stuffycheaks said...

wow, looks gourmet and so simple. I wonder if its wrap well if I use defrosted frozen fish (sigh, I have a bag from TJ in my freezer)

Anna A. said...

Stuffycheaks - They totally work with frozen sole. I made these ones with fresh but have made them again with frozen (thawed out) and it's also been swell. Do it!