Sole and Salmon Rolls with Ginger Beurre Blanc

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Yield: 4 servings

Ingredients:
1 salmon fillet (1 inch thick)
4 sole fillets
1/4 cup white wine

GINGER BEURRE BLANC
1/4 cup fresh ginger root, minced
3 tablespoons white wine vinegar
1/4 cup heavy cream
1/4 pound butter
Salt
Freshly grounded black pepper

Directions:

1. Cut the salmon fillet into 4 strips. Lay a salmon strip across the width of each sole fillet. Roll the sole fillets around the salmon and secure with a toothpick.

2. Heat oven to 400F. Put sole and salmon rolls in a baking dish, pour wine over the fish and cover with foil. Bake in preheated oven until done, about 20 minutes.

3. Remove sole and salmon rolls from oven. Using a slotted spatula, put a sole and salmon roll on each plate and surround with sauce. Serve immediately.

GINGER BEURRE BLANC

1. Combine the ginger, vinegar and 2 tablespoons of water in a saucepan. Bring to a boil and cook over high heat until liquid has almost evaporated, about 2 minutes.

2. Add the heavy cream and continue cooking over high heat until mixture is reduced by half, about 1 minute.

3. Over the lowest heat possible whisk butter into the reduction, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce.

4. Remove from heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm.

Enjoy your meal !!
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