EatSmarter exclusive recipe

Gourmet Saladwith Sole Rolls and Grapes

Gourmet Salad - Gourmet Salad - Ingredients make this salad something special—guaranteed to impress your guests
412 kcal
Gourmet Salad - Ingredients make this salad something special—guaranteed to impress your guests


Preparation:60 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories412 kcal(21%)
Protein27 g(54%)
Fat23 g(29%)
Carbohydrates18 g(7%)
Added Sugar4 g(4%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER


For servings

2 sprigsChervil
1 sprigParsley
1 sprigTarragon
2medium-sized Sole fillet (about 60 grams)
¼Frisee lettuce (about 75 grams)
¼red Oak leaf lettuce (about 75 grams)
2 ouncesred seedless grapes
½ teaspoonsVegetable oil
¼ cupsWhite wine (or grape juice)
¾ tablespoonsChampagne vinegar
½ tablespoonsApple syrup
½ teaspoonsDijon mustard
2 tablespoonsGrapeseed oil

Kitchen Utensils

1 Pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Salad spinner, 1 Lid, 1 Wooden spoon


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1 Rinse herbs, shake dry and set aside 2 stalks of chervil for garnish. Pluck the remaining chervil, parsley and tarragon and chop leaves.
2 Rinse sole fillet, pat dry and place shiny side up on work surface. Season with salt and pepper and sprinkle with the herbs.
3 Roll up the fillets and refrigerate.
4 Trim salad, rinse and spin dry. Trim scallions and cut into very thin slices.
5 Rinse grapes and cut into halves. Heat oil in a pan and fry the grapes over medium heat.
6 Season with salt and pepper and add 1 dash of white wine. Bring to a boil and set aside.
7 Add vinegar, apple juice, mustard, and salt and pepper to taste to a bowl and stir until smooth. Whisk in the grapeseed oil.
8 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.
9 Mix lettuce and scallions with the vinaigrette. Place on plates.
10 Take the sole rolls from the pot, drain and place on the plate. Spread the grapes around fish. Garnish with chervil and serve.


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