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Sole and Spinach Roulade https://www.metro.ca/userfiles/image/recipes/roulades-sole-florentines-sauce-crevettes-344.jpg PT30M PT30M PT1H00M
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.
6
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 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
Sole and Spinach Roulade

Sole and Spinach Roulade

Rate this recipe
10 Votes
  • Gluten-free
6
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6
    large sole fillets (or 12 small fillets)
  • 1 Tbsp.
    (15 mL)
    lemon juice
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  • 1 pkg
    (454 g)
    cooked spinach, well-drained
  • 1/4 cup
    (60 mL)
    chicken or fish stock
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    SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
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    SELECTED VARIETIES

  • 125 cup
    (1/2 mL)
    green onion or chives
  • 2 Tbsp.
    (30 mL)
    fresh parsley
  • 1
    small tomato, diced
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  • 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
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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