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Sole Fillets Wrapped In Chard Leaves

Summer in Bodrum! and dinner parties are in full swing! My  menu for summer is naturally different from that of winter?s. Fish dishes hold a major part in my summer dining table. This time I wanted to try a recipe with sole. Sole is widely found in the Mediterranean and is caught by the local fishermen. It is a group of flatfish decorated with dots. It has a slightly tapering nose  and a curved mouth.

When I went into the kitchen I had a recipe in mind, but the finished product was totally different from what I had intended. Not being able to find sole fillets big enough to fry ,  I decided to  stuff the fillets I bought. In fact, fried sole is very delicious and if you can find sole meaty enough to grill on skewers , that is highl yreccommendable too.As for the recipe at hand, believe me this has also come out to be delicious, just give it a try!

 Ingredients:

  • 6 sole fillets
  • 2 bundles of chard
  • 3 sticks of green onions, with the green parts
  • 2 tablespoons  currants
  • 2 tablespoons pine-nuts
  • 3 spoons  grated ginger or 3 pieces candied ginger
  • 1 -2 teaspoons white sugar
  • salt, pepper to taste
  • 4 tablespoons olive oil
  • 1 teaspoon grated nutmeg
  • 2 tablespoon olive oil ( for the top)

 How to:

Finely chop green onions and chard stalks . Pour olive oil into a non-stick pan, over medium heat saute  the vegetables until softened.  Add pine nuts, currants, finely grated ginger while stirring. Add grated nutmeg, salt, pepper.
Remove from heat, let it stand.  Boil water in a pan, place chard in boiling water. Remove the leaves  as soon as they have softened. Remove the hard parts of the  veins on each leaf.  Drain and dry each leaf  completely with the help of a kitchen towel. Lay out the leaves. Put a spoonful of the filling and a fillet in each leaf , then roll it out and then twist the roll around itself to resemble a rose.  Place the rose- shaped  stuffed   pieces in  a pyrex  baking tray, pour 2 tablespoons of olive oil over them, place lemon wedges between each piece, bake 30 minutes at medium heat.
 Bon apetite!

 

 

 

 

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