Name: Steamed Bacon-Stuffed Sole
Yield: Serves 6
Cuisine: American
Ingredients: 2 teaspoons finely grated lemon zest; 6 slices thick-cut bacon, finely diced; 12 large romaine lettuce leaves of equal size; ½ cup (70 g) finely chopped shallots or green onions, white parts only; White Wine Butter Sauce or Vinegar-Cream Sauce; Fine sea salt and freshly ground pepper; 3 tablespoons pine nuts or chopped almonds, lightly toasted; 12 sole fillets, about 4 ounces (115 g) each; ⅓ cup (17 g) finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh mint leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This makes an attractive roulade that can then be sauced with whatever sauce you like. Here, I’m suggesting a white wine butter sauce. You could use any other thin fish, such as trout or salmon fillets.

Ingredients

6 slices thick-cut bacon, finely diced
½ cup (70 g) finely chopped shallots

Americas
United States
Main course
Gluten-free
California

Method

In a large skillet, cook the bacon over medium heat until browned and crisp. Transfer the bacon to paper towels to drain. Remove all but 2 tablespoons of fat from the pan. Add the shallots and cook until just beginning to color. Using a slotted spoon, transfer the shallots to a medium bowl and stir in the bacon, pine nuts, lemon zest, parsley, and mint. Season to taste with salt and pepper and

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