Sole Rolls in White Wine Sauce

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Delicate rolled sole fillets poached in white wine and finished with a silky sauce, a refined but very familiar Belgian brasserie fish dish.

Serves: 4 people

Preparation time: 14 min

Ingredients

• sole fillets – 8
• leek, very finely sliced – 1
• shallot, finely chopped – 1
• butter – 2 tbsp
• dry white wine – 3/4 cup
• fish stock – 1 cup
• heavy cream – 3/4 cup
• egg yolk – 1
• small grey shrimp – 3 1/2 oz
• lemon juice – 1 tbsp
• flat-leaf parsley, chopped – 2 tbsp
• black pepper – to taste
• salt – to taste
• mashed potatoes – 1 3/4 lb

Method

1. Lightly season the sole fillets, roll them up and place them seam side down in a buttered pan or baking dish.
2. Scatter over the leek and shallot, add the white wine and fish stock, cover and poach gently for 8 to 10 minutes until the fish is just cooked. Lift the rolls out and keep warm.
3. Reduce the poaching liquid a little, then add the cream. Temper the egg yolk with a spoonful of hot sauce and stir it back in over low heat without boiling.
4. Fold in the grey shrimp, lemon juice and parsley, spoon the sauce over the sole rolls and serve with mashed potatoes.