Sole, Prawn & Spinach Roulade

Sole rolled in this way is particularly elegant and can be served either as a delightful and tasty main course or as the fish course in a full Christmas menu

Serves: 6


  • 12 Lemon Sole Fillets skinned
  • Salt & freshly Ground Black Pepper
  • 12 Spinach Leaves, washed
  • 150g Prawns, liquidised with a little butter
  • 8 Peppercorns
  • 1 Slice of Onion
  • 1 Bay Leaf
  • 100ml White Wine
  • 150ml Hollandaise Sauce


  1. Preheat the oven to Gas 4, 160C
  2. Wash and dry the fillets and place them skinned side up on the work surface. Season.
  3. Lay the spinach and prawns on top, roll each one up and secure with a cocktail stick
  4. Grease an ovenproof dish and place the roulades in. Add the peppercorns, onion, bay leaf, wine and 100ml water
  5. Cover and poach for 15 -20 mins
  6. Remove the roulades from the liquid and put them in a  serving dish to keep warm. Remove the cocktail sticks
  7. Strain the liquid and measure out 200ml
  8. Make the white wine sauce by melting the butter, adding the flour and cooking to make a roux for 1 -2 mins. Gradually add 200ml fish liquid and stir until thickened. Add the cream and simmer for 2 -3 mins
  9. Pour the wine sauce over the roulades
  10. Spoon a tablespoon of hollandaise on each roulade and brown under the grill
  11. Serve with slices or wedges of lemon and dill sprigs. Allow 2 roulades per person for a main course or 1 roulade for a fish course


Freezing not recommended

The roulades can be poached using a microwave oven and will only take 4-5 mins

This recipe is from WI Complete Christmas by Sian Cook & Margaret Williams and published by Simon & Schuster in 2010 ISBN 978-0-85720-028-0- priced £12.99

For a complete list of all WI books please send a sae to WIE 104 New Kings Road, London SW6 4LY