1. Peel the tomatoes, remove the seeds and cut the flesh into tiny cubes.
  2. Peel and chop the shallots.
  3. Mix the shallot with the tomato dices and drain them in a sieve.
  4. Wash the lettuce leaves and cut out the hard veins.
  5. Place the leaves in a steam cooker.
  6. Bring water to the boil in a pan, making sure there is at least 2 cm between the water and the steamer insert.
  7. Hang the steam cooker with lettuce leaves above the boiling water and put the lid on top.
  8. Let the lettuce leaves become supple in 1-2 minutes.
  9. Dry the leaves with kitchen paper and, partially overlapping each other, place them two by two or three by three on a shelf.
  10. Place one of the sole fillets between two sheets of wet plastic film and flatten the fish slightly with the flat side of a knife.
  11. Do the same with the other fillets.
  12. Pat the fillets dry with kitchen paper and season with salt and pepper.
  13. Spoon the tomato shallot mixture onto the widest part of the fillets and carefully roll up the fillets, starting from the wide side.
  14. Pack the sole rolls in the lettuce leaves, so that there are four packages in total.
  15. Place the packages in a steam cooker.
  16. Bring the water in the pan back to the boil.
  17. Hang the steam cooker with the sole rolls above the boiling water and put the lid on top.
  18. Steam the sole rolls for approx. 7 minutes.
  19. Serve the sole rolls with a sauce of braised and mashed yellow bell peppers and fresh pasta.

This dish can also be made with fillets of other flatfish, for example: plaice, dab, lemon sole, megrim.