My fishmonger filleted two nice sole for me. He tried to suggest how I should cook them, but I’ve eaten at his restaurant.
I thought of stuffing the sole with spinach but how hum drum. Chard is plentiful in the market these days and I bought some the other day just to have, along with leeks. Et voila!
The lemon sauce is light and also good with asparagus.
Chard and Leek Stuffed Sole with Lemon Sauce
2 tbsp olive oil
2 leeks, sliced
2 garlic cloves, chopped
2 small chard, leaves sliced into strips
8 sole fillets
Salt and pepper
1/3 cup white wine
1/2 cup cream
1 1/2 tbsp butter
1 1/2 tbsp lemon juice
2 tbsp parsley, chopped
Saute the leeks in the olive oil until just soft, add the garlic and saute for another minute. Add the chard and stir fry until just done, about 5 minutes. Allow to cool.
Season the fillets with salt and pepper and brush with butter. Put some of the chard on each fillet and roll up. Put the rolls in a buttered baking pan and roast in a preheated 375 degree Fahrenheit oven for about 15 minutes.
To make the lemon sauce, reduce the wine in a sauce pan by half. Stir in the cream and simmer until thickened. Add the butter, lemon juice and parsley, cook and stir until smooth.
Serve the sole fillets with the lemon sauce and chard.
Wine suggestion: Chardonnay