Ingredients

The following ingredients have 2 Servings
  • 4 sprigs Chervil
  • 2 sprigs parsley
  • 2 sprigs Tarragon
  • 4 medium-sized Sole fillet (about 60 grams)
  • salt
  • peppers
  • 0.5 Frisée (about 75 grams)
  • 0.5 red Oak leaf lettuce (about 75 grams)
  • 2 scallions
  • 4 ozs red seedless Grape
  • 1 tsp vegetable oil
  • 0.5 cup white wine (or grape juice)
  • 1.5 Tbsps Champagne vinegar
  • 1 Tbsp Apple syrup
  • 1 tsp Dijon mustard
  • 4 Tbsps grapeseed oil

Instruction

  • Rinse herbs, shake dry and set aside 2 stalks of chervil for garnish. Pluck the remaining chervil, parsley and tarragon and chop leaves.
  • Rinse sole fillet, pat dry and place shiny side up on work surface. Season with salt and pepper and sprinkle with the herbs.
  • Roll up the fillets and refrigerate.
  • Trim salad, rinse and spin dry. Trim scallions and cut into very thin slices.
  • Rinse grapes and cut into halves. Heat oil in a pan and fry the grapes over medium heat.
  • Season with salt and pepper and add 1 dash of white wine. Bring to a boil and set aside.
  • Add vinegar, apple juice, mustard, and salt and pepper to taste to a bowl and stir until smooth. Whisk in the grapeseed oil.
  • Boil remaining white wine in a pot. Place the rolled fillets in the in the pan, cover and let simmer on low heat for 10-12 minutes.
  • Mix lettuce and scallions with the vinaigrette. Place on plates.
  • Take the sole rolls from the pot, drain and place on the plate. Spread the grapes around fish. Garnish with chervil and serve.