Rolled Sole Fillets With Dill Sauce
|Carrot||1 , cut into julienne strips|
|Celery stalk||1 , cut into julienne strips|
|White of leek/1 small onion, cut in half and sliced lengthwise||1 , cut into julienne strips|
|Sole fillets||8 (Each 1/4 To 3/8 Inch Thick)|
|Dill weed||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs) (Light Cream)|
|All purpose flour||3 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
Melt the 2 tablespoons butter in a wide frying pan over medium heat.
Stir in carrot, celery, and leek; cook for 2 minutes.
Cover pan, reduce heat to low, and continue cooking until vegetables are tender (about 5 minutes).
Let cool slightly.
Place a fillet, skinned side down, on work surface.
Sprinkle lightly with salt, pepper, and dill.
Place a small bundle of butter-steamed vegetable strips across one end of fillet, and roll fillet into a cylinder.
Repeat until all fillets are filled and rolled.
Without crowding, arrange fish rolls, seam side down, in a pan at least 3 inches deep.
If done ahead, cover and refrigerate for as long as 4 hours.
Pour enough water and wine over fish so poaching liquid is 1/2 inch deep.
Heat, uncovered, over high heat, just until small bubbles form.
Immediately reduce heat to low, cover pan, and simmer until fish tests done takes 10 to 15 minutes.
With a slotted spatula, transfer rolls to a platter; cover loosely and keep warm.
Measure 1 cup of poaching liquid (discard remainder) and combine with half-and-half.
To make a roux, melt the 3 tablespoons butter in a pan over medium heat; stir in flour and cook, stirring, until bubbly (about 1 minute); remove from heat.
Gradually stir in half-and-half mixture.
Return to heat and cook, stirring, until thickened.
Stir in mustard, salt, pepper, and dill to taste.
Spoon sauce over fish