Rolled Fillets of Sole a la Nage

• 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 fresh coriander

1. Put fillets on a flat surface.
2. A thin line runs lengthwise down the center of each fillet.
3. Run a sharp knife in the center to divide the fillets.
4. Now you have 8 fillets.
5. Trim off zucchini ends and, if you have a mandolin-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.
6. Scrub the mussels and drain.
7. Place them in a saucepan.
8. Add the ginger, thyme, bay leaf and wine.
9. Cover tightly and bring to a boil.
10. Cook 30 seconds or until mussels open.
11. Let cool.
12. Remove meat from shell and set aside.
13. Strain liquid and set aside.
14. Place the carrots in a saucepan with water to cover and salt.
15. Bring to a boil and simmer for 7 minutes or until tender.
16. Drain.
17. Keep warm.
18. Roll fillets like small jelly rolls.
19. Insert a toothpick to hold them together.
20. Butter the bottom of a skillet large enough to hold the rolls in one layer with 1 tablespoon of the butter.
21. Sprinkle shallots over bottom of the skillet and add salt and pepper.
22. Arrange the rolls standing up and sprinkle with salt and pepper.
23. Pour the mussel broth over the fish.
24. Cover closely and bring to a boil.
25. Simmer for about 3 minutes.
26. Do not overcook.
27. Remove the fillets and keep them warm.
28. Strain the cooking liquid.
29. Transfer the cooking liquid to a saucepan over medium high heat.
30. Reduce the liquid to two-thirds.
31. Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk.
32. Add the zucchini and simmer for 10 seconds, stirring with a fork.
33. Keep very hot.
34. To serve, divide the eight rolled fillets with two each on four deep soup plates, standing up.
35. To each plate, add three carrots and a few mussels around the fillets.
36. Pour over the broth and zucchini.
37. Garnish with coriander sprigs.
38. Serve hot.

zucchini, mussels, thin slices ginger root, thyme, bay leaf, white wine, baby carrots, salt, butter, shallots, freshly ground pepper, coriander

Taken from cooking.nytimes.com/recipes/3712 (may not work)