Dover sole roulade will melt in your mouth

Dover sole and Petrale sole are available wild and fresh in most markets throughout the year. Because of its versatility, the fish can be cooked whole, pan fried, poached or baked. The traditional recipes go from sole meuniere, sole Veronique or sole goujons. I personally prefer to bake the sole as a roulade, in order to preserve the natural flavors. It helps as well the fillets not to fall apart.

This week's recipe is a delicacy and the fish truly melts in your mouth.

DOVER SOLE ROULADE

2 pounds Dover sole or Petrale sole filet

1 cup fresh spinach, lightly cooked in olive oil (sautee the fresh spinach for five minutes over medium heat)

1⁄2 pound fresh crabmeat

Sea salt and ground pepper, to taste

6 ounces butter, thinly cubed

1 tablespoon extra-virgin olive oil

For sauce:

1⁄4 cup capers (drained)

1 cup Meyer lemon juice

1⁄4 cup finely chopped parsley

8 ounces butter

Preparation

Melt the butter in a frying pan over medium heat, add the capers and lemon juice and cook for five minutes whisking the mixture. Sprinkle lightly black ground pepper. The sauce is ready to be served on top of the Dover sole.

Preheat the oven at 350 degrees.

Butter the bottom of a baking sheet.

Dry the fillets using a paper towel. Lay the fillets flat and sprinkle sea salt and ground black pepper. Put one tablespoon of cooked fresh spinach and one tablespoon of crabmeat on the wide side of the end of the fillets and roll them gently. Transfer the rolled fillets to the buttered baking pan and place the buttered cubes on top of the rolled fillets. Sprinkle a bit of olive oil, sea salt and black ground pepper and bake for six to 10 minutes, or until the top is lightly browned. Use a firm spatula to get the fish from the baking pan. Serve hot, topped with the lemon caper sauce, ideally with seasonal vegetables and mashed potatoes.