Sole and Shrimp Roulades
(Involtini Di Sogliole Con I Gamberi)
Ingredients:
3 oz (80 grams) butter
8 raw Mediterranean or tiger shrimp, peeled and deveined
8 sole fillets, skinned
4 tablespoons dry white wine
1/2 bunch of fresh chives, chopped
3 and 1/2 fl oz (100 ml) double cream
Juice of 1/2 lemon, strained
Salt and pepper
Directions:
Melt 1 oz (25 grams) of the butter in a pan, add the shrimp and cook, stirring occasionally, for 2 minutes.
Season with salt and pepper and remove from the pan with a slotted spoon.
Leave to cool slightly, then place one of the shrimp on each sole fillet, roll up and secure with a cocktail stick.
Melt the remaining butter in a pan, add the roulades and cook for about 10 minutes, until light golden brown all over.
Season lightly with salt, add the wine and cook until it has evaporated.
Mix together the chives, cream and lemon juice in a bowl.
Place the roulades on a warm serving dish and spoon the sauce over them. Serves 4.