Sole and Spinach Roulade
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 6 large sole fillets (or 12 small fillets)
- 1 Tbsp. (15 mL) lemon juice
- 1 pack of cooked spinach (454g), well-drained
- 1/4 cup (60 mL) chicken or fish stock
- Shrimp sauce
- 1 Tbsp. (15 mL) butter
- 1/2 cup (125 mL) green onion, chopped
- 2 Tbsp. (30 mL) fresh parsley, chopped
- 1 small tomato, diced
- Salt and pepper to taste
- 1/2 cup (125 mL) dry white wine, optional
- 1 1/3 cup (330 mL) small cooked or frozen shrimp
- 2 tsp. (30 mL) cornstarch
- 1 1/2 cup (375 mL) 10% cream
Preparation
Preheat the oven to 375ºF (190ºC).
Sprinkle lemon juice over the sole fillets.
Chop the spinach and spread over the 6 sole fillets.
Roll and secure with a toothpick.
Place in an oven-safe pan and pour the chicken or fish stock over the fish.
Bake 10 minutes.
Shrimp sauce
Sauté the green onion, parsley and tomato in butter. Add salt and pepper and cook for 2 minutes.
If white wine is used, pour it over the vegetables and cook on high until the liquid has evaporated.
Add the shrimp to the broth from the cooked fish.
Mix the cornstarch with the cream and add to the sauce.
Cook until thick.
Suggestion
Occasion: Sugaring off Season
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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