Rolled Sole Fillets With Dill Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group

Ingredients

 Butter/Margarine2 Tablespoon
 Carrot1 , cut into julienne strips
 Celery stalk1 , cut into julienne strips
 White of leek/1 small onion, cut in half and sliced lengthwise1 , cut into julienne strips
 Sole fillets8 (Each 1/4 To 3/8 Inch Thick)
 Dill weed1 Tablespoon
 Dry white wine1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Half and half1⁄2 Cup (8 tbs) (Light Cream)
 Butter/Margarine3 Tablespoon
 All purpose flour3 Tablespoon
 Dijon mustard1⁄2 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3054 Calories from Fat 1511

% Daily Value*

Total Fat 170 g261.2%

Saturated Fat 84.5 g422.4%

Trans Fat 0 g

Cholesterol 946.5 mg

Sodium 4602.5 mg191.8%

Total Carbohydrates 182 g60.5%

Dietary Fiber 10.8 g43.1%

Sugars 53.1 g

Protein 184 g367.6%

Vitamin A 364.4% Vitamin C 78.4%

Calcium 90.9% Iron 88.7%

*Based on a 2000 Calorie diet

Directions

Melt the 2 tablespoons butter in a wide frying pan over medium heat.
Stir in carrot, celery, and leek; cook for 2 minutes.
Cover pan, reduce heat to low, and continue cooking until vegetables are tender (about 5 minutes).
Let cool slightly.
Place a fillet, skinned side down, on work surface.
Sprinkle lightly with salt, pepper, and dill.
Place a small bundle of butter-steamed vegetable strips across one end of fillet, and roll fillet into a cylinder.
Repeat until all fillets are filled and rolled.
Without crowding, arrange fish rolls, seam side down, in a pan at least 3 inches deep.
If done ahead, cover and refrigerate for as long as 4 hours.
Pour enough water and wine over fish so poaching liquid is 1/2 inch deep.
Heat, uncovered, over high heat, just until small bubbles form.
Immediately reduce heat to low, cover pan, and simmer until fish tests done takes 10 to 15 minutes.
With a slotted spatula, transfer rolls to a platter; cover loosely and keep warm.
Measure 1 cup of poaching liquid (discard remainder) and combine with half-and-half.
To make a roux, melt the 3 tablespoons butter in a pan over medium heat; stir in flour and cook, stirring, until bubbly (about 1 minute); remove from heat.
Gradually stir in half-and-half mixture.
Return to heat and cook, stirring, until thickened.
Stir in mustard, salt, pepper, and dill to taste.
Spoon sauce over fish
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