Sole Rolls (Poached In Milk) Recipe

Name: Sole Rolls (Poached In Milk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Platter; 1 cup fresh baby spinach leaves; 1 green onion, chopped; 1 medium tomatoes, quartered and quartered again; salt and pepper; Filling; 1 teaspoon olive oil; 1/4 cup onion, finely chopped; 1/2 cup fresh tomato, seeded and finely chopped; 1/2 cup fresh spinach, chopped and packed; 1 tablespoon capers, drained and crushed; 1 tablespoon ricotta cheese; salt and pepper; The sole; 1 lb sole fillet, in one piece; 1/4 lemon, juice of; 1 teaspoon fresh dill (or 1/2 teaspoon dried dill); 1/2 cup milk (I use 2%); 2 tablespoons parmesan cheese, shredded; 1 green onion, chopped

Servings: persons

Platter
1 cup fresh baby spinach leaves
1 green onion, chopped
1 medium tomatoes, quartered and quartered again
salt and pepper
Filling
1 teaspoon olive oil
1/4 cup onion, finely chopped
1/2 cup fresh tomato, seeded and finely chopped
1/2 cup fresh spinach, chopped and packed
1 tablespoon capers, drained and crushed
1 tablespoon ricotta cheese
salt and pepper
The sole
1 lb sole fillet, in one piece
1/4 lemon, juice of
1 teaspoon fresh dill (or 1/2 teaspoon dried dill)
1/2 cup milk (I use 2%)
2 tablespoons parmesan cheese, shredded
1 green onion, chopped

1
Platter:
2
Line a serving platter with the fresh baby spinach leaves; arrange slices of tomato around edge of spinach; sprinkle salt and pepper and chopped green onion around tomato slices. Set aside.
3
Filling:
4
Heat oil in a medium frypan, saute onion until soft, about 5 minutes. Add tomato, spinach, capers and ricotta cheese, cook, stirring 1 minute or until heated through. Remove from heat, season with salt and pepper, set aside to cool. Do not rinse the frypan, it will be used to poach the roll.
5
The Sole:
6
Squeeze lemon over fillet and sprinkle with the dill. Spread the filling evenly over the fillet. Starting at the tail end, (shortest end), roll fillet up like a jelly roll. If necessary use toothpicks to hold.
7
Add the milk to the frypan, bring to simmer and deglaze. Carefully add the filled sole roll to the milk, seam side down, spoon milk over the roll; cover and simmer/poach for about 10 minutes, or until fish flakes and is cooked through. Sprinkle with parmesan shreds and carefully remove to the centre of the arranged platter; cut the roll evenly in two; drizzle a little of the reduced milk over platter arrangement and fish; sprinkle with green onion; serve immediately.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Platter, 1 cup fresh baby spinach leaves, 1 green onion, chopped, 1 medium tomatoes, quartered and quartered again, and more.

Yes, Sole Rolls (Poached In Milk) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sole Rolls (Poached In Milk)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions