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Sole rolls steamed with lemongrass (348.5 Calories) Recipe
Sole rolls steamed with lemongrass (348.5 Calories)
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Flavors of Germany
Total time: 30 to 60 minutes

Preparation time: 10-15 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
Chef's Note

Calories per serving: 348.5 (farmed salmon) / 323.3 (*wild salmon)

The wellness trend has now overtaken the kitchen. Dining without sacrifice is the order of the day, requiring only fresh ingredients and a good steam cooker. I really like the Vitalis Aroma. Easy to use, the steaming system consists of a roasting pan and steaming rack. It offers not only multi-faceted “vital” possibilities, but also the vitality and joie de vivre of a healthful diet!

I use lemon olive oil, i.e., olive oil in which I’ve macerated some lemon peel. You can buy it prepared but you can easily flavor some good extra-virgin olive oil yourself.

For 4 servings

- 300 g (10 oz.) salmon, skinned and boned
- 4 fillets of sole, 50 g (2 oz.) each
- 2 shallots
- 30 g (1 oz.) ginger root
- 3 stalks lemongrass
- 400 ml (1 1/2 cups) fish stock
- juice of 1 lemon
- salt and pepper

- 2 tablespoons lemon olive oil
- 4 tablespoons balsamic vinegar
- 4 tablespoons fish broth flavored with lemongrass
- 60 g (2 oz.) tomato, diced
- 1 tablespoon cilantro, chopped
- liquid from cooking the fish
- salt and pepper

- 150 g (5 oz.) snow peas
- 12 green asparagus spears (or 20 Thai asparagus tips)
- 1 tablespoon olive oil
- 1 tablespoon sugar
- salt and pepper
  1. Wash the salmon and sole fillets and pat dry.
  2. Divide the salmon into 16 slices about 5 mm (1/4”) thick. Divide each sole fillet in half lengthwise.
  3. Place 2 salmon slices on each piece of sole. Roll up and secure with a toothpick.
  4. Peel and slice the shallots and ginger and finely chop the lemongrass.
  5. Add to the fish stock and bring to the boil in the bottom part of the steamer.
  6. Add lemon juice to the sole rolls and season with salt and pepper. Place on the steamer tray, coated with olive oil. With the lid closed, steam the fish rolls over the simmering fish stock for 10-15 minutes at 70°-75° C (160-170° F) (check thermometer regularly).
  7. Remove the fish rolls and cover to keep warm.
  8. Bring the stock back to the boil and reduce to 1/3. Let cool.


  1. Add the lemon olive oil, balsamic vinegar and fish broth to the cooled fish stock reduction (step 8) and mix well.
  2. Then add the diced tomato and cilantro; season with salt and pepper.


  1. Cut the snow peas and asparagus in half and then into strips. Pan fry in hot oil.
  2. Add the sugar and caramelize lightly. Season the vegetables with salt and pepper and steam until tender. You could add a few drops of water or fish stock.


  1. Cut the sole rolls in half; arrange them attractively on a plate.
  2. Drizzle with vinaigrette. Serve with the steamed vegetables.
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