Rolls of Sole
- 1 teaspoon olive oil
- 2 tablespoons minced shallots
- 12 lb swiss chard, finely chopped (about 3 c.)
- 10 ounces cooked and peeled medium shrimp, divided
- 12 lb feta, cut into cubes and soaked in cold water for 15 to 30 minutes
- 8 sole fillets, about 4 to5 oz, each
- fresh ground black pepper
- vegetable oil cooking spray
- 13 cup dry white wine
- paprika
- 8 slices large ripe tomatoes (to garnish)
- 8 small basil leaves (to garnish)
- Briefly heat the olive oil in a nonstick skillet, add the shallots and saute 1 minute.
- Add the chard and saute about 2 minutes, or until the chard has wilted.
- Remove the skillet from the heat and set aside to cool slightly.
- Preheat oven to 375 Fahrenheit.
- Slice 4 of the shrimp in half lengthwise and set them aside.
- Coarsely chop the remaining shrimp and place them in a large bowl.
- Drain the feta and crumble it into the bowl of chopped shrimp.
- Add the sauteed chard and shallot mixture and stir to combine well.
- Place the fillets on a work surface and sprinkle them with the pepper.
- Divide the mixture in the bowl among the fillets, spreading it evenly and patting it down.
- Starting from the tail (narrow) end, roll up each fillet and secure the rolls with toothpicks.
- Place the rolls in a shallow baking dish that has been sprayed with vegetable oil.Pour the wine into the dish.
- Sprinkle the fish lightly with paprika.+.
- Cover the baking dish with aluminum foil.
- sealing it around the edges.
- Place in the hot oven and bake about 15 minutes.
- While the fish cooks, arrange the tomato slices on a serving platter or on individual plates, and top each slice with a bay leaf.
- When the fish is done, remove each roll with a slotted spatula and place one on each tomato slice.
- Top each roll with a reserved shrimp half as garnish.
olive oil, shallots, swiss chard, shrimp, feta, fresh ground black pepper, vegetable oil cooking spray, white wine, paprika, tomatoes, basil
Taken from www.food.com/recipe/rolls-of-sole-512840 (may not work)