Ingredients
- 4 large boneless skinless lemon sole fillets, about 6 ounces each
- 2 small zucchini, about 1/2 pound
- 1 pound mussels
- 4 thin slices ginger root
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 bay leaf
- 2 cups dry white wine
- 12 baby carrots, all about the same size, trimmed and scraped
- Salt to taste
- 8 tablespoons butter
- 2 tablespoons chopped shallots
- Freshly ground pepper to taste
- 8 sprigs fresh coriander
- Nutritional Information
Nutritional analysis per serving (4 servings)
501 calories; 29 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 35 grams protein; 169 milligrams cholesterol; 850 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put fillets on a flat surface. A thin line runs lengthwise down the center of each fillet. Run a sharp knife in the center to divide the fillets. Now you have 8 fillets.
- Trim off zucchini ends and, if you have a mandolin-like device that makes long strips, make long thin spaghetti-like pieces; if you have no such device, just slice the zucchini into thin rounds.
- Scrub the mussels and drain. Place them in a saucepan. Add the ginger, thyme, bay leaf and wine. Cover tightly and bring to a boil. Cook 30 seconds or until mussels open. Let cool. Remove meat from shell and set aside. Strain liquid and set aside.
- Place the carrots in a saucepan with water to cover and salt. Bring to a boil and simmer for 7 minutes or until tender. Drain. Keep warm.
- Roll fillets like small jelly rolls. Insert a toothpick to hold them together. Butter the bottom of a skillet large enough to hold the rolls in one layer with 1 tablespoon of the butter. Sprinkle shallots over bottom of the skillet and add salt and pepper.
- Arrange the rolls standing up and sprinkle with salt and pepper. Pour the mussel broth over the fish. Cover closely and bring to a boil. Simmer for about 3 minutes. Do not overcook. Remove the fillets and keep them warm. Strain the cooking liquid.
- Transfer the cooking liquid to a saucepan over medium high heat. Reduce the liquid to two-thirds. Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk. Add the zucchini and simmer for 10 seconds, stirring with a fork. Keep very hot.
- To serve, divide the eight rolled fillets with two each on four deep soup plates, standing up. To each plate, add three carrots and a few mussels around the fillets. Pour over the broth and zucchini. Garnish with coriander sprigs. Serve hot.
- This dish should be served with a fork and soup spoon because there is much liquid.
45 minutes
Dining and Cooking