Today’s recipe is refreshing and easy to make and there are plenty of alternatives available if you can’t find sole fillet. Turbot, halibut, plaice, flounder or any other flatfish can replace the sole fish fillets. Ask your fishmonger to fillet the fish or try it yourself.
To keep the broccoli crunchy and green, place the broccoli florets in a wok or any other suitable cooking pot. Add a small amount of water and a pinch of salt. With the lid on, boil for 3-4 minutes until tender and then rinse directly under cold running water.
In this recipe we also use the whey from our homemade ricotta cheese to bake the sole fillets. Whey is the remaining liquid after the milk has curdled and strained and after the ricotta has been produced. Whey is a very good source of protein and cooking and marinating fish or chicken in whey tenderizes the protein due to its natural acidity content.
You can find the recipe for our homemade ricotta here.
Sole Fillet Rolls with Broccoli
EQUIPMENT (click pictures for details)
- 4 pcs sole fillets 300gr
- 350 ml whey from the ricotta
For the filling
- 250 gr cooked broccoli
- 1 pc egg
- 100 gr homemade ricotta cheese
- 4 pcs spring onions thinly sliced
- 20 gr almond powder
For the sauce
- 1 pc chopped shallot
- 80 ml dry white wine
- 120 ml fumet fish stock
- 80 ml cream
Prepare the stuffing
- Coarsely mash the cooked broccoli.
- Add all the other ingredients for the filling and season to taste.
Prepare the fish
- Arrange the sole fillets on a flat surface, season with salt and pepper.
- Spread the broccoli-ricotta mixture over the fillets.
- Roll the fish and arrange into a baking pan.
- Bring the whey to the boiling point and pour over the rolled sole fillets.
- Bake in the oven at 175°C for 15 minutes.
Make the sauce
- Place the chopped shallots and white wine in a saucepan and reduce by half.
- Add the fish stock and cook again to reduce by half.
- Pour in the cream and boil until the mixture thickens. Season to taste.
- Spoon the white wine sauce in the centre of the plate and arrange the rolled sole fillets on top.