Into the kitchen, ready, set, go: Sole rolls

In collaboration with our partner, we shall now be giving you a recipe of the month every four to five weeks. The flexible blade of the fish fillet knife is the one to use for preparing today’s recipe.

Sole rolls

Ingredients for 2 people:
1 sole (approx. 500 g)
4 slices of bacon
1 sprig of basil
4 dried tomatoes
2 onions
1 organic lemon
2 tbs black olives
50 ml whisky
200 ml fish stock


  1. 1. Immerse the tail fin in hot water for a few seconds to make it is easier to loosen. Then lay the sole on a chopping board and, using the back of a knife, scrape the fish from the end of the tail towards the head. This will loosen the skin at the tail end. Using a cloth or kitchen roll (non-slip) to get a firm grip on the tail, use another cloth to grab hold of the loosened skin. Then pull it evenly from the tail over the head. Repeat the same process on the other side. Remove the fillets from the bone.
  2. 2. Lay the bacon on a board. Arrange the fish fillets on top. Season with salt and pepper. Wash the basil and shake it dry and then arrange the leaves on top of the fish. Place the tomatoes on top and roll up. Fix the rolls in place using a skewer.
  3. 3. Peel the onions and cut them into slices. Heat up the grill pan without adding any fat. Grill the onion slices in the grill pan for about 6 minutes, turning them as they cook. Wash the lemon in hot water, dry it with a cloth and slice it. Add the fish rolls and lemon to the grill pan. Grill the rolls for about 5 minutes, turning them as they cook. Add the olives. Season with salt and pepper.
  4. 4. Deglaze and flambé with the whisky. Then add the stock and leave to cook for about 5 minutes. Arrange on a platter and serve.

Prep time: approx. 45 minutes

We hope you enjoy trying out our recipe. Bon appétit!

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