Luxurious Sole Rolls with Salmon and Lobster

Luxurious Sole Rolls with Salmon and Lobster

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Ideal for a special occasion, this rich and exotic sea-food dish is more than a meal, but a work of art. The sole is 'filled' with smoked salmon, spinach and oyster mousse. A creamy lobster veloute is finishes off in style with a Pernod saffron. Garnish with black caviar if you choose and serve with potatoes and salad.

  • Recipe serves4
  • Preparation time40 minutes
  • Cooking time40 minutes


  • 2 Whole soles
  • 2 Full leaf spinach
  • 4 Oysters
  • 500 Gram Smoked salmon
  • 5 Gram Saffron
  • 2 KNORR Classic White Sauce
  • 2 Shallots finely chopped
  • 1 Sprig of dill
  • 100 Gram Lobster tail
  • 100 Millilitre cream


  • The fish: Skin, clean and fillet the sole into individual fillets.
  • Blanch the spinach, cool in ice water.
  • Lay the sole fillet on a flat surface, place a piece of spinach on top, then layer with a piece of salmon and finally an oyster.
  • Wrap in cling film then repeat with the rest of the sole fillets.
  • Poach in salted water for 6 minutes.
  • Remove from plastic and cut in half length ways.
  • The sauce:Pour the champagne in a pan with the shallot and reduce by half.
  • Mix the KNORR classic white sauce with 100ml fresh cream.
  • Finely dice the lobster, add the sauce mix, lobster, saffron and chopped dill to the champagne.
  • Bring to the boil and simmer for 4 minutes.
  • Garnish with caviar.
  • Serve with buttered parsley potatoes, Lemon wedges and crisp garden salad.