Lemon Sole Roulade with Vernaccia Wine Sauce
2 8oz Lemon Sole Filets
1 cup Vernaccia Di San Gimignano Wine
¼ cup Pine Nuts
1 tsp Chopped Garlic
1 tsp Chopped Shallots
¼ cup Sliced Scallions
½ cup Red Seedless Grapes sliced in half
¼ cup Fava Beans Peeled
2 tablespoons Butter
1 tsp Chopped Chervil, or Parsley
2 tablespoons Olive Oil
Salt and Pepper to taste
Method:
Pat the filets dry with a paper towel. Sprinkle each filet with salt and pepper, chopped shallots, and chopped Chervil. Roll pinwheel style and then secure with a toothpick. Heat sauté pan to med high, add oil and a couple teaspoons butter. Brown the filets on both sides of the ends of the roulades. Remove to 450 degree oven for 5 minutes to cook through. Meanwhile add the pine nuts, and Fava beans to the pan. Sauté lightly, add garlic and cook slightly. Add wine to deglaze the pan, reduce by 1/2. Add grapes, scallions, and butter, Swirl together in pan to create the sauce. Season the sauce to taste with salt and pepper. Plate the roulades, carefully spinning the toothpicks while removing. Spoon the sauce over the fish. Enjoy, while drinking the remaining wine!
