HERBED SOLE ROLLS WITH
ROASTED RED PEPPER COULIS

INGREDIENTS

1 lb Pacific Sole (Petrale sole or Dover sole)
6 tbsp Minced fresh herbs (example: parsley, thyme, tarragon)
4 oz Butter (unsalted)
3 - 4 Red bell peppers
2 tbsp Olive oil
1 oz Minced shallots
2 oz Dry white wine
4 oz Chicken stock
1 cup Panko crumbs
2 - 3 Minced garlic cloves
Salt/black pepper as needed

INSTRUCTIONS

For red pepper coulis: Roast bell peppers on open flame until well charred and then immediately place in bowl tightly covered in plastic wrap to steam for 10-15 minutes. Uncover and use paper towels to rub off the skins, then remove stems and seeds.

Sweat shallots in olive oil until tender, add coarsely chopped red bell peppers. Once peppers are tender, deglaze pan with white wine and reduce to nearly dry. Add chicken stock and simmer until reduced by half. Reserve the cooking liquid and puree ingredients in a blender to smooth consistency. Adjust seasoning and liquid as needed.

For sole rolls: Preheat oven to 350 degrees. Sauté minced garlic in butter until fragrant, but not browned. Reserve all but 3 tablespoons of garlic butter in separate bowl. Add panko crumbs to pan and stir regularly until browned evenly, then add 3 tablespoons of minced herbs and set aside.

Coat baking dish with garlic butter and lay out fish fillets. Brush garlic butter and remaining herbs on filets, then roll them up with seam side down. Coat outside of rolls with butter and bake covered for 12-15 minutes or to internal temp of 135 degrees. To plate, serve sole rolls on top of red pepper coulis and garnish with herbed panko for texture.