Sole Rolls Poached In Milk

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Delicate sole with cheese and spinach.

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Steps

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Platter:.

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Line a serving platter with the fresh baby spinach leaves.

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Arrange slices of tomato around edge of spinach.

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Sprinkle salt and pepper and chopped green onion around tomato slices.

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Set aside.

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Filling:.

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Heat oil in a medium frypan , saute onion until soft , about 5 minutes.

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Add tomato , spinach , capers and ricotta cheese , cook , stirring 1 minute or until heated through.

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Remove from heat , season with salt and pepper , set aside to cool.

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Do not rinse the frypan , it will be used to poach the roll.

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The sole:.

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Squeeze lemon over fillet and sprinkle with the dill.

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Spread the filling evenly over the fillet.

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Starting at the tail end , , roll fillet up like a jelly roll.

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If necessary use toothpicks to hold.

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Add the milk to the frypan , bring to simmer and deglaze.

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Carefully add the filled sole roll to the milk , seam side down , spoon milk over the roll.

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Cover and simmer / poach for about 10 minutes , or until fish flakes and is cooked through.

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Sprinkle with parm.

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Ingredients

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baby spinach leaves, green onion, tomatoes, salt and pepper, olive oil, onion, fresh tomato, fresh spinach, capers, ricotta cheese, sole fillet, lemon, juice of, fresh dill, milk, parmesan cheese