Sunday, December 16, 2012

Poached Sole and Salmon Roulade

This is another dish from our new weekly menu, something I haven't done since my training....yes that is a while back. A Sole and Salmon Roulade.

I am not sure why, but sole, Salmon, Spinach. Potatoes and White Wine Sauce just go well together, the flavors bond and the dish is exceptional. It always worked and I never had a bad comment about it. The flavors are subtle but still strong, the go together not against each other. The dish is light, but not really light in Calories as there is a bit of cream and butter in the sauce. The cooking method is healthy so overall it is a timeless dish, one that has worked well in the past...... many years!

Of course there needs to be a bit work to make this dish nice. The salmon has to be blended, strained, mixed up with cream, then the sole is laid out, the salmon goes on top of it, it gets rolled and then wrapped in plastic. I like to make one roll per person and then cut it just before serving

What is really important is that the Salmon and Cream are ice cold when blended together. The speed of the blender tends to heat up the fish mix and the danger comes that the cream splits....not what you want. Make sure you blend the salmon a bit, then add the salt as it will help emulating the fish and the cream. You need to work quite fast as well as it will help keeping the mix cold

So now, lets go to work and make this lovely dish, here is the recipe


900 g Sole fillet
400 g Salmon fillet
250 ml Cream
10 g Salt
5 g Pepper
30 ml Noilly Prat

300 ml Fish Stock
100 ml White wine
250 ml Cream
10 g Corn starch

1 Kg Fresh Spinach
50 g Garlic
70 g Shallots
50 ml Olive oil
10 g Salt, Pepper

1.20 Kg Potatoes
50 g Butter
20 g Parsley

250 g Tomatoes
10 ml Olive oil
10 g Basil
Blend salmon finely in a blender, make sure it stays cold all the time
Mix in seasoning and cream, season to taste
Clean sole fillet and lay them next to each other on a plastic wrap
Spread the salmon mix carefully on the sole fillets
Roll everything like a roulade
Close the ends tight and prick the plastic carefully with a knife. This will help to infuse the roulades with the flavor of the stock

Combine ingredients except cream and starch for the fish stock
Poach the roulades in the stock for about 10 minutes, take out and let rest
Then boil up fish stock, add cream
Mix corn starch with a little white wine and thicken the sauce
Turn the potatoes and boil till soft
Just before serving heat them up, saute in a bit butter and chopped parsley
Saute the cleaned spinach, season to taste
Semi dry the tomato with olive oil and seasoning


  1. This comment has been removed by a blog administrator.

  2. Thanks for commenting Mickey, glad you checked out the blog

  3. I have some questions about the amounts of the ingredients. I assume these have been converted from US/British units of lbs, oz etc to metric units. The amount of sole, 900g, is an unusaul number - one would normally ask for 1Kg and 900g is almost 2lbs - so it looks like a conversion.


    Numbers like 0.01Kg salt best to write as 10g salt

    Some of the amounts look like errors:

    0.4L of cream for the salmon, that is 400mL or almost two cups of cream - that must be wrong - I used 200mL and had to wring the salmon dry again - would 0.04L or 40mL be the correct amount?

    0.7Kg of shallots that is 700g or about 1.5lbs of shallots - did you really mean this many shallots?

    I would recommend a look at the amounts given in this recipe to see if they are accurate.

  4. Dear Anonymous

    Many Thanks not just for your valuable comments, but as well that you took the time to cook the recipe, I really appreciate it.

    And yes you are right, there are some mistakes in the recipe....I just typed it too fast and did not double check it before posting.

    It makes sense to write Grams rather than Kg....I took the recipe from my personal file and there the quantities are a lot bigger, that is where the next mistake came in, yes it is only 70 grams of Shallots, not 700

    As for the cream, to make a nice mix with ice cold fish one can add up to the same amount of cream, but everything has to be right. Otherwise 200 ml work well. What can happen is if the cream gets added too slow, then the mix splits and the cream comes out again. It is important as well to add the salt first as it help combining cream and fish

    Again, thank you so much for the comment, like this I can improve on the recipes and make sure they are all correct


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