Sole Roulade

  • Difficulty: experienced


15 gr Cherry tomatoes

250 gr Potatoes

550 gr Sole fillets

  Bay leaves


  Dry white wine

  Olive oil




  Tomato sauce


Step 1

Peel the potatoes and cut into thin slices. Cook in a covered pan with the bay and a pinch of cumin, add a little oil and hot water. After ten minutes add the tomato sauce and salt.

Step 2

Cook for a further ten minutes and then remove the bay leaf; blend in a mixer and keep warm.

Step 3

Chop the tarragon and parsley and sprinkle over the sole fillets. Add salt to taste and roll up the fillets, fixing them with a toothpick.

Step 4

Place the rolls in an oven dish, sprinkle with white wine and place in the oven.