Sole and Spinach Roulade

Sole and Spinach Roulade
  • 6 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 6

    large sole fillets (or 12 small fillets)

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 1 pkg
    (454 g)

    cooked spinach, well-drained

  • 1/4 cup
    (60 mL)

    chicken or fish stock

  • shrimp sauce:

  • 1 Tbsp.
    (15 mL)


  • 125 cup
    (1/2 mL)

    green onion or chives

  • 2 Tbsp.
    (30 mL)

    fresh parsley

  • 1

    small tomato, diced

  • To taste, Salt and pepper

  • 1 1/2 cup
    (375 mL)

    dry white wine, optional

  • 1 1/3 cup
    (335 mL)

    small cooked or frozen shrimp

  • 2 tsp.
    (30 mL)

    corn starch

  • 1 1/2 cup
    (375 mL)

    10% cream


Preheat the oven to 375°F (190°C).

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.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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