Involtini di Sogliola (Steamed Sole Roses) | James Beard Foundation

Ingredients

• 2 tablespoons olive oil
• 1 cup green grapes
• 1 English cucumber, peeled, seeded, and sliced 1/4” thick (about 1 1/2 cups)
• 1/4 cup water
• 1 teaspoon peeled and grated fresh ginger
• 2 tablespoons unsalted butter
• 1 1/2 pounds sole filets, sliced into 1/4” strips
• 1 cup dry Vermouth
• 1/4 cup extra virgin olive oil
• Juice from 1 lemon
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill
• Salt and freshly ground black pepper to taste