Involtini di Sogliola (Steamed Sole Roses) | James Beard Foundation
James Beard House featured chef Tony Liu creates this simple and elegant dish at Morandi in NYC.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Saute pan
- Stove
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
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
- freshly ground black pepper
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