Sole Roll with Cauliflower Cream
Looking for an elegant yet easy **fish main course**? This **Sole Roll with Cauliflower Cream** is a delightful option ready in just about an hour! The delicate sole fillets pair beautifully with a rich **cauliflower cream sauce**, making it a memorable, healthy, and **gluten-free fish recipe** that's sure to impress. Get the **sole roll recipe** now and savor every bite!
Dietary Information
Servings:
- 1
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.
- 2
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.
- 3
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.
- 4
Squeeze the parsley leaves well 10 and transfer them to a bowl. Add the oil 11 and blend with an immersion blender 12.
- 5
When you have obtained a smooth sauce 13, filter it through a sieve 14 and set aside 15.
- 6
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.
- 7
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.
- 8
In the meantime, finely chop the raw cauliflower with a mandoline 22 23. After the cooking time, remove the plastic wrap 24.
- 9
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!
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