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Sole And Salmon Rolls With Ginger Beurre Blanc

french, main course, baked, entrée

1 salmon fillet; 1 inch thick
4 sole fillets
1/4 cup white wine
Ginger Beurre Blanc; (see recipe)

PREPARATION: Cut the salmon fillet into 4 strips. Lay a salmon strip across the width of each sole fillet. Roll the sole fillets around the salmon and secure with a toothpick. Mince the ginger. Recipe can be made to this point a few hours ahead. COOKING AND SERVING: Heat oven to 400°F. Put sole and salmon rolls in a baking dish, pour wine over the fish, and cover with foil. Bake in preheated oven until done, about 20 minutes. Meanwhile, prepare the Ginger Beurre Blanc. Remove sole and salmon rolls from oven. Using a slotted spatula, put a sole and salmon roll on each plate and surround with sauce. Serve immediately. NOTES : Wine-baked fish with a ginger-laced butter sauce. An extra element of interest is added by this particularly delicious ginger-laced butter sauce.

Contributor: Cook's Magazine November 1987

Yield: 4 servings

Preparation Time: 0:30

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