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Soleful Roulettes

Holidaycooking's picture
  Long grain and wild rice mix 6 Ounce (1 Package)
  Cream cheese 3 Ounce, softened (1 Package)
  Milk 2 Tablespoon
  Fresh spinach leaves 32 Medium, washed
  Sole fillets 4
  Salt To Taste
  Coarsely ground black pepper To Taste
  Dry white wine 1⁄4 Cup (4 tbs)
  Water 1⁄2 Cup (8 tbs)

Cook rice mix according to package directions.
Place 2 cups cooked rice in large bowl.
Combine cream cheese and milk in medium bowl.
Stir into rice; set aside.
Place spinach in heatproof bowl.
Pour very hot water (not boiling) over spinach to wilt leaves slightly.
Rinse sole and pat dry with paper towels.
Sprinkle both sides of each fillet with salt and pepper.
Cover each fillet with spinach leaves.
Divide rice mixture evenly and spread over top of each spinach-lined fillet.
To roll fillets, begin with thin end of fillet, roll up and secure with wooden toothpicks.
Combine wine and water in large, heavy saucepan.
Stand fillets upright on rolled edges in saucepan; cover.
Simmer over low heat 10 minutes or until fish flakes easily when tested with fork.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1583 Calories from Fat 367

% Daily Value*

Total Fat 41 g63.8%

Saturated Fat 18.9 g94.3%

Trans Fat 0 g

Cholesterol 411.4 mg137.1%

Sodium 1713.8 mg71.4%

Total Carbohydrates 135 g45.2%

Dietary Fiber 0.97 g3.9%

Sugars 8.4 g

Protein 148 g295.7%

Vitamin A 86.5% Vitamin C 33.9%

Calcium 27.7% Iron 22.3%

*Based on a 2000 Calorie diet


Soleful Roulettes Recipe