Petrale Sole Rolls With Cauliflower Puree - cooking recipe

Ingredients

FOR FISH
1/2 head cauliflower, about 1 pound (leaves and core removed)
1 -2 tablespoon unsalted butter
kosher salt
fresh ground pepper
1 tablespoon heavy cream (as needed)
4 swiss chard leaves (medium to large)
1 -2 tablespoon snipped chives
4 (6 ounce) double petrale sole fillets, about 6 ounces each
2 teaspoons olive oil
FOR PAN SAUCE
4 tablespoons unsalted butter
1 tablespoon minced shallot
4 teaspoons capers, rinsed
3 tablespoons lemon juice
OPTIONAL GARNISH
chopped fresh parsley (optional)

Preparation

TO PREPARE FISH: Trim cauliflower, cut into pieces, and cook in heavily salted, boiling water until soft. Drain and puree in food processor with butter, and salt and pepper to taste. If needed, add some cream to make the puree, but don't add too much. The texture of the puree should remain firm. Cover and set aside.
Bring pot of salted water to boil. Cut the tough rib out of each chard leaf, leaving as much leaf intact as possible. Rinse leaves and blanch in boiling water until soft and pliable, about 30 seconds. Drain and set aside.
Preheat oven to 400 degrees. Stir chives into cauliflower puree. Spoon some puree onto the back of each chard leaf. Roll up puree in each leaf, tucking in sides to make packets small enough to fit into rolled-up fish fillet (packet should be no longer than fish fillet is wide).
Liberally season both sides of fish with salt and pepper. Place puree bundle toward tail end of fillet; roll entire package up - thin tail end and thicker end should meet or slightly overlap.
Heat oil in large, ovenproof skillet over medium-high heat. Place stuffed fillets seam-side down in skillet and sear 5-10 seconds.
Place skillet in preheated oven to finish cooking - about 7-10 minutes, or until fish is cooked through and cauliflower is hot. Allow additional time if cauliflower puree is cold.
Transfer rolls to warmed plates or platter and loosely cover with foil to keep warm.
TO PREPARE PAN SAUCE: Return skillet to stove. Add butter and shallots. Cook over medium heat, occasionally swirling or stirring, until butter starts to brown and smells nutty, and shallots are cooked. Remove skillet from heat, add capers and lemon juice, and pour over fish. If desired, garnish with parsley.