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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
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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

Ingredients

Imprimer ma sélection
  • 6
    large sole fillets (or 12 small fillets)
  • 1 Tbsp.
    (15 mL)
    lemon juice
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


  • 1 pkg
    (454 g)
    cooked spinach, well-drained
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    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    $1.99 ea.


  • 1/4 cup
    (60 mL)
    chicken or fish stock
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    KITCHEN BASICS COOKING STOCK

    KITCHEN BASICS COOKING STOCK

    $3.49 ea.

    946 ml SELECTED VARIETIES


    SAVE $1.98 ON 2
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    2 for $4.00

    480 - 900 mL, SELECTED VARIETIES OR 2.49 EA.


  • shrimp sauce:

  • 1 Tbsp.
    (15 mL)
    butter
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    SAVE $4.00
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $2.99 ea.

    454 g, SALTED OR UNSALTED


  • 125 cup
    (1/2 mL)
    green onion or chives
  • 2 Tbsp.
    (30 mL)
    fresh parsley
  • 1
    small tomato, diced
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    Flyer Deals  (2)
    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO OR MEXICO



  • 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
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    PACIFIC WHITE SHRIMP SKEWERS

    PACIFIC WHITE SHRIMP SKEWERS

    $0.99 ea.

    FROZEN, 46 g


  • 2 tsp.
    (30 mL)
    corn starch
  • 1 1/2 cup
    (375 mL)
    10% cream
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    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

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    4 X 113 g, 450 g SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES


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

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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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