Sole Roll with Cauliflower Cream

To prepare the sole rolls with cauliflower cream, first clean the cauliflower and cut it into pieces 1. In a saucepan, heat a drizzle of oil with a clove of garlic, then add the cauliflower 2 and let it brown. Season with salt and pepper, then cover the cauliflower with water 3.

Cook over medium-high heat for about 10 minutes or until softened 4, then blend with an immersion blender 5 to obtain a smooth and homogeneous cream 6. Set aside.

Move on to the parsley sauce: strip the parsley 7, then blanch it in lightly salted boiling water 8. Drain the parsley in a bowl with ice water 9, taking care to preserve the cooking water because it will be used to cook the sole.

Squeeze the parsley leaves well 10 and transfer them to a bowl. Add the oil 11 and blend with an immersion blender 12.

When you have obtained a smooth sauce 13, filter it through a sieve 14 and set aside 15.

Now dedicate yourself to the sole: overlap 2 sheets of plastic wrap on the work surface 16, then place 2-3 sole fillets 17 and roll everything well 18. You will have to form a cylinder about 15 cm long 18.

Wrap the ends of the cylinder like a candy 19 and cut off the excess plastic wrap 19. Proceed in this way to form 3 other cylinders. Pierce the plastic wrap 20 and place the cylinders in a steamer that you have positioned above the pot with the parsley cooking water 21; you can insert a damp cloth between the pot and the steamer to prevent the steam from escaping. Close the steamer with the lid and cook for about 5-6 minutes.

In the meantime, finely chop the raw cauliflower with a mandoline 22 23. After the cooking time, remove the plastic wrap 24.

Divide each cylinder into 4 parts 25. You are ready to plate: distribute a couple of tablespoons of cauliflower cream at the base 26, then place the sole rolls and garnish with the parsley sauce and the raw cauliflower flakes. Finally, garnish with a few leaves of fennel and marjoram. Your sole rolls with cauliflower cream are ready to be served 27!