Sole Rolls with Sage and Pure with Tarassaco

Servings: 4
Prep time: 25
Cooking time: 35
  • - 12 sole fillets, fresh
  • - 2 potatoes
  • - 200 g white cabbage
  • - 100 g of dandelion
  • - 40 g chopped almonds
  • - 1 onion
  • - 20 leaves of sage
  • - milk
  • - Extra virgin olive oil
  • - salt
  1. Chop 8 sage leaves and put them in a pan just to warm up along with 2 tablespoons of olive oil. Remove from the heat and cook for a few minutes. At this point, strain the oil and add the almonds.
  2. Fry the chopped onion in a tablespoon of olive oil over a low heat for about 10 minutes.
  3. Boil the dandelion for 5 abundant minutes. Boil the leaves of cabbage for 10-15 minutes until they are tender. Peel the potatoes, cut them into thin slices and cook in steam for 10 minutes. Then reduce them in cream.
  4. Squeeze them well, the dandelion and the cabbage, mix all with the onion and add them to the potatoes. Add a little milk and stir until you have created a soft pure, then check for salt.
  5. Lay the sole fillets on a tray, season with salt and toss with a little almonds oil. Put on each fillets a sage leaf and roll them, tying them with a little kitchen twine. Place them in the basket for steam covered with baking paper and bake for 10 minutes. Serve immediately by placing them in dishes on a layer of mashed potatoes.