Sole rolls steamed with lemongrass (348.5 Calories)TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10-15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:82.4 kcal
Proteins:7.5 g
Fats:2 g
Carbohydrate:8.6 g
Fibers:0.5 g
Sugar:1.8 g
Cholesterol:19.9 mg
Sodium:113.7 mg
Calcium:29.8 mg
Energy:329 kcal
Proteins:30.1 g
Fats:8 g
Carbohydrate:34.4 g
Fibers:2 g
Sugar:7.2 g
Cholesterol:79.5 mg
Sodium:454.2 mg
Calcium:118.9 mg
SIMILAR RECIPES
Sole Fillets with Orange
Sole with Camembert Broth
Sole Rolls with Bayonne Ham with Cider Jus and Sesame Beignets
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
salmon, skinned and boned
4
x
50
g
fillets of sole
2
shallots
30
g
ginger root
3
stalks lemongrass
400
ml
fish stock
juice of 1 lemon
salt and pepper
30
ml
lemon olive oil
60
ml
balsamic vinegar
60
ml
fish broth flavored with lemongrass
60
g
tomato, diced
15
ml
cilantro, chopped
liquid from cooking the fish
salt and pepper
**Garnish
150
g
snow peas
12
green asparagus spears
15
ml
olive oil
15
ml
sugar
salt and pepper
METHOD
- Wash the salmon and sole fillets and pat dry.
- Divide the salmon into 16 slices about 5 mm (1/4”) thick. Divide each sole fillet in half lengthwise.
- Place 2 salmon slices on each piece of sole. Roll up and secure with a toothpick.
- Peel and slice the shallots and ginger and finely chop the lemongrass.
- Add to the fish stock and bring to the boil in the bottom part of the steamer.
- Add lemon juice to the sole rolls and season with salt and pepper. Place on the steamer tray, coated with olive oil. With the lid closed, steam the fish rolls over the simmering fish stock for 10-15 minutes at 70°-75° C (160-170° F) (check thermometer regularly).
- Remove the fish rolls and cover to keep warm.
- Bring the stock back to the boil and reduce to 1/3. Let cool.
Vinaigrette
- Add the lemon olive oil, balsamic vinegar and fish broth to the cooled fish stock reduction (step 8) and mix well.
- Then add the diced tomato and cilantro; season with salt and pepper.
Garnish
- Cut the snow peas and asparagus in half and then into strips. Pan fry in hot oil.
- Add the sugar and caramelize lightly. Season the vegetables with salt and pepper and steam until tender. You could add a few drops of water or fish stock.
Presentation
- Cut the sole rolls in half; arrange them attractively on a plate.
- Drizzle with vinaigrette. Serve with the steamed vegetables.
CHEF'S NOTES
Calories per serving: 348.5 (farmed salmon) / 323.3 (*wild salmon)
The wellness trend has now overtaken the kitchen. Dining without sacrifice is the order of the day, requiring only fresh ingredients and a good steam cooker. I really like the Vitalis Aroma. Easy to use, the steaming system consists of a roasting pan and steaming rack. It offers not only multi-faceted “vital” possibilities, but also the vitality and joie de vivre of a healthful diet!
I use lemon olive oil, i.e., olive oil in which I’ve macerated some lemon peel. You can buy it prepared but you can easily flavor some good extra-virgin olive oil yourself.
