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
Ingredients
- 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
Method
- Preheat the oven to Gas 4, 160C
- Wash and dry the fillets and place them skinned side up on the work surface. Season.
- Lay the spinach and prawns on top, roll each one up and secure with a cocktail stick
- Grease an ovenproof dish and place the roulades in. Add the peppercorns, onion, bay leaf, wine and 100ml water
- Cover and poach for 15 -20 mins
- Remove the roulades from the liquid and put them in a serving dish to keep warm. Remove the cocktail sticks
- Strain the liquid and measure out 200ml
- 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
- Pour the wine sauce over the roulades
- Spoon a tablespoon of hollandaise on each roulade and brown under the grill
- 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
Tips
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