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New York City Chefs Daily Recipe for 4/02/2001 Recipe for Rollatini Di Filetti Di Sogliola Ripieni
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Chef Dr. Delicious recipes : Fillet of Sole, Stuffed and Rolled Sole Fillet recipe today with a daily updated recipe from an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 4/02/2001 - Recipe for Rollatini Di Filetti Di Sogliola Ripieni
"Stuffed Fillet of Sole"

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"As we graze it grows"

1 cucumber
2 1/4 teaspoons salt
3 sweet red peppers
1/4 cup plus 1 tablespoon sweet butter
1 1/8 tsp. freshly ground black pepper
3/4 pound sole (about 3 fillets)
3 tablespoons dry white wine
2 tablespoons olive oil
1 tablespoon imported white wine vinegar
1/2 teaspoon lemon juice
2 tablespoons finely chopped fresh parsley

Peel and thinly slice the cucumber. Sprinkle with 1/2 teaspoon salt and let stand for 1 hour in a covered bowl.  Drain well.  Spear sweet red peppers with a long fork or skewer and roast over high flame on all sides until skins are black. Peel off skins under cold running water.  Slice peppers, remove and discard seeds and tough fibers, and chop fine. Melt 1 1/2 tablespoons of butter in saucepan, and sauté peppers for about 5 minutes, on low heat, stirring frequently.  Season with 1/4 teaspoon black pepper.  Remove peppers from saucepan and mash with a fork until they are almost pureed.  Slightly flatten the fillet of sole and season each with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cut each in half horizontally and vertically.  Place about 1 1/2 teaspoons pepper puree on each piece of sole toward one end, then roll into a small cylinder.  Tie each roll with heavy thread. Melt 3 1/2 tablespoons butter in frying pan or skillet and briefly sauté stuffed sole rolls, turning gently, for about 4 minutes over low heat.  Add white wine and cook for about 1 more minute.  Remove from heat and let rolls cook completely in the pan juices.  When cool, remove from pan and juices and place in the refrigerator. When thoroughly cold, slice each roll into rings about 1/4 inch thick.  Drain cucumbers and dress them with a mixture of the olive oil, white wine vinegar, lemon juice, and 1/8 teaspoon black pepper. Make a bed of the dressed cucumbers on a platter, sprinkle with the parsley, and arrange the stuffed sole rings on top.
Serves 6.

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