Steamed common sole rolls
- Peel the tomatoes, remove the seeds and cut the flesh into tiny cubes.
- Peel and chop the shallots.
- Mix the shallot with the tomato dices and drain them in a sieve.
- Wash the lettuce leaves and cut out the hard veins.
- Place the leaves in a steam cooker.
- Bring water to the boil in a pan, making sure there is at least 2 cm between the water and the steamer insert.
- Hang the steam cooker with lettuce leaves above the boiling water and put the lid on top.
- Let the lettuce leaves become supple in 1-2 minutes.
- Dry the leaves with kitchen paper and, partially overlapping each other, place them two by two or three by three on a shelf.
- 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.
- Do the same with the other fillets.
- Pat the fillets dry with kitchen paper and season with salt and pepper.
- Spoon the tomato shallot mixture onto the widest part of the fillets and carefully roll up the fillets, starting from the wide side.
- Pack the sole rolls in the lettuce leaves, so that there are four packages in total.
- Place the packages in a steam cooker.
- Bring the water in the pan back to the boil.
- Hang the steam cooker with the sole rolls above the boiling water and put the lid on top.
- Steam the sole rolls for approx. 7 minutes.
- 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.