Recipes for Steam Cooking

seafood dishes
66
SOLE ROLLS WITH A BASIL AND
SALMON STUFFING
INGREDIENTS
Basil & Salmon Stung
½ cup cream
½ bunch of basil
5 oz. salmon llet or trout llet
Salt
White pepper
Sole Sauce
2
⁄3 cup cream
Reserved broth
1 tsp. butter
Salt and pepper
Fish
8 sole llets, approx. 1
1
⁄3 lb.
Butter for greasing the dish
Salt
Scant
½ cup dry white wine
SETTINGS
STEAM, 210°– 212ºF
10 – 14 minutes
Baking Pan
22
To make the stung, reduce the cream by half. Set a few basil leaves aside for the garnish.
Purée the remaining leaves with the salmon llet and cream to as smooth a consistency as
possible. Season with salt and pepper and chill.
Spread out the sole llets and salt lightly. Spread each llet with the basil stung then roll
them up. Secure with a toothpick.
Grease and lightly salt the baking pan. Place the sh rolls inside and pour over the wine.
Steam as indicated.
Meanwhile, reduce the cream for the sauce by half.
After steaming, remove the llets and add the sh broth to the cream. Season with butter,
salt and pepper. Arrange the sole rolls with the sauce and serve immediately.
COOK’S TIP:
Serve with rice, au gratin potatoes, steam-roasted vegetables or a salad.
Serves 4