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)
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.