Recipe: Slice these vegetables into thin julienne strips: green bell pepper, snow pea, carrot, green onion and pencil asparagus. (If the asparagus are thin, then just leave them uncut.) Blanch the vegetables till they are cooked al dente in hot water with white pepper and sea salt. Drain off the water and cool the vegetables under cold running water.
Lay a petit pile of the vegetables on the tail end of the skin side of a sole filet. Roll tightly and place on a buttered baking dish. Sprinkle with sea salt and white pepper. Add a little water, lemon juice and dry white wine to the baking pan. Drizzle a little melted butter over the sole roulade. Sprinkle some bread crumbs on top of the sole roulade. Bake in a 375 degree oven till the fish is fully cooked.
Set the roulades on a plate and spoon a little mornay sauce over and around the sole roulade. (The mornay sauce recipe is in the 11/28/2010 Le Monsieur Sandwich recipe.)
Serve with mushroom caps that are sweated in butter and buttered cubed rutabaga. This roulade is a delicate flavor sensation! Its a classic spring dish. Its not necessary to drench the sole roulade with sauce like many second rate restaurants do. You want to taste the delicate flavors and not mask them. Sauces are meant to be a complimentary flavor in some recipes. Mornay sauce is perfect for this dish! Yum! ... Shawna
