Sole Rolls with Lobster-Prosecco Sauce & Parsley Purée

The star of this dish is the lobster-prosecco sauce—paired with the delicate sole rolls, it was an incredibly festive and elegant meal. I served this to my parents, and they gave it a solid 10/10!

I prepared the sauce and purée the day before, while the sole rolls were, of course, cooked à la minute. I used Lacroix lobster broth, which is an easy and budget-friendly option, but feel free to make your own if you’re up for it. 😉

Recipe for 4 People

Sole Rolls:

• 12 sole fillets

For the Lobster-Prosecco Sauce:

• 300ml lobster broth (Lacroix)

• 200ml prosecco

• 1 tbsp white wine vinegar

• 1 onion

• 200ml heavy cream

• 50g butter

• Salt & pepper to taste

For the Parsley Purée:

• 600g starchy potatoes

• 200g butter

• 50ml heavy cream

• 15g fresh parsley

• 2 egg yolks

• Salt & pepper to taste

For Garnishing:

• 100g North Sea shrimp (or small prawns)

• 30g trout roe

• Micro lemon balm

• Lemon wedges

The Day Before: Preparing the Sauce & Purée

Making the Lobster-Prosecco Sauce:

1. Peel and finely chop the onion.

2. Sauté the onion in a small knob of butter in a saucepan.

3. Add the prosecco, lobster broth, vinegar, and pepper.

4. Let it reduce for 30–40 minutes until slightly thickened.

5. Blend the sauce smooth with an immersion blender.

6. Store in a sealed container. (The cream and butter will be added just before serving.)

   
   

Making the Parsley Purée:

1. Peel and dice the potatoes.

2. Boil them in generously salted water until soft.

3. Finely chop the parsley.

4. Mash the potatoes and mix in the egg yolks.

5. Add the parsley, butter, cream, salt, and pepper, and mash until smooth.

6. Store in a sealed container.

   
   

Right Before Serving:

1. Warm the plates in a 60°C (140°F) oven.

2. Reheat the purée gently on the stovetop or in the microwave (max 500W).

3. Reheat the sauce, then stir in the butter and cream just before serving.

4. Season the sole fillets with salt and pepper.

5. Cook the sole fillets by either steaming or pan-frying them until tender. (I steamed mine!)

   
   

Plating the Dish:

1. Use a ring mold to shape the purée on the plate.

2. Place three sole rolls on top.

3. Drizzle generously with the lobster-prosecco sauce.

4. Garnish with North Sea shrimp, trout roe, and micro lemon balm.

5. Serve with a lemon wedge for extra freshness.

   
   

✨ Tip: Serve with a side salad and crispy baguette to soak up the sauce! 🥖

This dish is pure luxury on a plate—perfect for special occasions! 🎉🍽️