Pacific Sole Rolls With Salmoriglio Sauce
If you can't find fresh bay leaves, you can substitute 2 dried bay leaves.
6 Dover sole fillets (or 12 small fillets)
about 1 ½ cups cut up coarse country bread
9 tablespoons virgin olive oil
sea salt and freshly ground black pepper
1 onion, chopped
2 anchovy fillets, chopped (optional)
¼ cup dried currants, plumped in hot water and drained
¼ cup pine nuts, toasted
¼ cup chopped flat leaf parsley
¼ cup fresh lemon juice, I used Meyer lemons
¼ cup fresh orange juice
½ preserved lemon rind, finely chopped (optional)
2 lemons sliced thin
6 bay leaves
2 teaspoons dried oregano
1 tablespoon dried oregano
1 clove of garlic, minced
2 tablespoons virgin olive oil
2 tablespoon fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup mild olive oil
Preheat the oven to 350°.
Start the filling by first making the bread crumbs. Pulse the cut up pieces of bread in a food processor until you have fine crumbs. Spread the crumbs on a baking sheet and drizzle with 3 tablespoons of olive oil. Bake until golden color, about 15-20 minutes. Remove from the oven and measure out ⅔ cup of crumbs. Reserve the extra crumbs for another use.
Heat 4 tablespoons olive oil in a medium sauté pan, cook the onions until limp and slightly colored. Stir in the bread crumbs, anchovy and preserved lemon rind, if using, currants, pine nuts, parsley and half of the lemon and orange juice. Season with salt and pepper, remove from the heat and rest until cool.
Oil a baking pan which will comfortably hold your fish fillet roll ups. Remove the fish fillets from the refrigerator, roll out flat and season with a small amount of salt. Place a large tablespoon of filling on each fillet and roll up. Secure with a toothpick, adding a lemon slice and bay leaf to each roll. Arrange the rolls side by side in the baking dish, sprinkling with oregano and drizzling with the remaining olive oil, lemon and orange juices.
Bake the fish until cooked through, about 15 minutes. While the fish is baking, make the sauce. Combine the oregano and garlic in a mortar. Add the chopped preserved lemon rind, if using. Grind with a pestle and gradually add the virgin olive oil to make a paste. Add the lemon juice, salt, pepper and parsley, mixing well. Gradually beat in the milder olive oil. Serve the Dover sole rolls with the pan sauce and the Salmoriglio sauce drizzled on top.