Sole Fillets with Sesame Seeds

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Rolled Fillets of Sole à la Nage

If fillets are small, it is not necessary to divide them. Use 2 toothpicks to secure each fillet and be sure to remove them before serving! After adding the zucchini consider adding a small amount of heavy cream to the skillet to make a richer, more velvety sauce. We tripled this recipe recently and it worked well even with cutting back on the butter.

Rolled Fillets of Sole à la Nage

INGREDIENTS

4 large, boneless, skinless, lemon sole fillets (about 6 ounces each)
2 small zucchini ( about 1/2 pound)
1 pound mussels
4 thin slices ginger root
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
2 cups dry white wine
12 baby carrots, all about the same size, trimmed and scraped
Salt to taste
8 tablespoons butter
2 tablespoons chopped shallots
Freshly ground pepper to taste
8 sprigs of fresh coriander

PREPARATION

1. Put fillets of sole on a flat surface. A thin line runs lengthwise down the center of each fillet. Run a sharp knife in the center to divide the filets. Now you have 8 fillets.

2. Cut off zucchini ends. If you have a mandoline-like device that makes long strips, make long, thin spaghetti-like pieces, if you have no such device, just slice the zucchini into thin rounds.

3, Clean mussels and drain. Place them in a saucepan. Add the ginger, thyme, bay leaf and wine. Cover tightly and bring to a boil. Cook 30 seconds or until the mussels open. Let cool. Remove meat from shells and set aside. Strain liquid and set aside.

4. Place the carrots in a saucepan with water to cover and salt. Bring to a boil and simmer for 10 minutes or until tender. Drain. Keep warm.

4. Roll fillets like small jelly rolls. Insert a toothpick to hold them together. Place 1 tablespoon butter in a skillet large enough to hold the rolls in one layer. Sprinkle shallots over bottom of the skillet amd add salt and pepper.

5. Arrange the rolls in a pan. Salt and pepper well. Pour the mussels broth over the fish. Cover closely and bring to a boil. Simmer for about 3 minutes. Do not overcook. Remove the fillets and keep them warm. Strain the cooking liquid.

6. Transfer the cooking liquid to a saucepan over medium- high heat. Reduce the liquid to two-thirds. Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk. Add the zucchini and simmer for 10 seconds, stirring with a fork. Keep very hot.

7. To serve, give each diner 2 fish fillets ( in a shallow soup bowl). To each plate, add 3 slices carrots and a few mussels around the fillets. Pour the broth over them. Add zucchini. Garnish with coriander sprigs. Serve hot.

YIELD

4 servings