Sole Rolls Poached In Milk Recipes

Steps:

• Platter:.
• Line a serving platter with the fresh baby spinach leaves; arrange slices of tomato around edge of spinach; sprinkle salt and pepper and chopped green onion around tomato slices. Set aside.
• Filling:.
• Heat oil in a medium frypan, saute onion until soft, about 5 minutes. Add tomato, spinach, capers and ricotta cheese, cook, stirring 1 minute or until heated through. Remove from heat, season with salt and pepper, set aside to cool. Do not rinse the frypan, it will be used to poach the roll.
• The Sole:.
• Squeeze lemon over fillet and sprinkle with the dill. Spread the filling evenly over the fillet. Starting at the tail end, (shortest end), roll fillet up like a jelly roll. If necessary use toothpicks to hold.
• Add the milk to the frypan, bring to simmer and deglaze. Carefully add the filled sole roll to the milk, seam side down, spoon milk over the roll; cover and simmer/poach for about 10 minutes, or until fish flakes and is cooked through. Sprinkle with parmesan shreds and carefully remove to the centre of the arranged platter; cut the roll evenly in two; drizzle a little of the reduced milk over platter arrangement and fish; sprinkle with green onion; serve immediately.

Steps:

• Combine the coconut milk and chicken stock in a pan on a medium heat.
• Crush the end of the lemon grass stalk and add to pan.
• Roughly slice ginger (leave skin on) and add to pan.
• Thinly slice kaffir lime leaves and add to pan.
• Thinly slice chillis and add to pan.
• Add palm sugar and fish sauce to pan.
• Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil.
• Slice fish fillet into large pieces.
• Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked.
• Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes.
• Remove lemon grass stalk and ginger pieces.
• Serve.

Steps:

• In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
• Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
• Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
• This is good with brown rice and a salad.